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Source: Stop and Smell the Rosemary

Artichoke Potato Salad
This salad will make your dinner complete.
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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 0 minutes
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1 can (14 ounces) artichoke hearts, drained and diced
1 pound red potatoes, cooked, peeled, and diced
1 bunch green onions, chopped
3 ribs celery, chopped
3 cloves garlic, minced
1 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon sugar
3 tablespoons fresh chervil, chopped
1 tablespoon chopped fresh parsley
2 tablespoons chopped fresh dill
Juice of 1/2 lemon
freshly ground pepper

Combine artichoke hearts and potatoes. Set aside. Combine green onions, celery, garlic, mayonnaise, mustard, sugar, chervil, parsley, dill, and lemon juice in a large bowl. Add potato mixture and stir gently. Season with salt and pepper. Cover and refrigerate several hours before serving.

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