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Provolone Potato Salad Blitz

Provolone Potato Salad Blitz



  1. Pour water, potatoes and salt into a medium saucepan. Bring to a boil. Reduce to a simmer and cook until tender, about 20 minutes.
  2. Remove potatoes from heat, drain. Shock potatoes with cold water, then set in colander to drain and cool completely.
  3. In a large bowl, combine Provolone Cheese, ham, artichoke bottoms, olives, and cooled potatoes. Mix well.
  4. In a medium bowl, combine sour cream, mayonnaise, lemon juice, hot sauce, onions, parsley, and seasoning salt.
  5. Pour dressing onto potato mixture, mix well.
  6. Place in serving bowl, garnish with fresh parsley and chill until served.

Servings: 8

Recipe and photo credit: Dairy Farmers of Wisconsin


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