Mediterranean Potato Salad

Ingredients

• ¾ cup chopped fresh mint
• 2 tsp. Dijon mustard
• 1 cup halved or quartered black olives
• 2 large cloves garlic, mashed to a paste
• 1 tsp. kosher salt
• ¼ cup extra-virgin olive oil
• 2 cups frozen artichoke hearts, thawed, patted dry, and cut into ¾-inch wedges
• + 8 more ingredients
• • 1 Tbs. extra-virgin olive oil
  • ¼ cup plain rice vinegar
  • ½ tsp. freshly ground black pepper
  • 3-¼ lb. baby red potatoes, scrubbed clean
  • ½ tsp. crushed red pepper flakes
  • Kosher salt
  • ¼ cup fresh lemon juice
  • 2 tsp. chopped fresh marjoram

Whisk the lemon juice, mustard, salt, and pepper in a small bowl. Slowly whisk in the oil until combined. Whisk in the garlic, marjoram, and red pepper flakes.

View full recipe at Fine Cooking