Mediterranean Potato Salad

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