Spinach Salad With Feta, New Potatoes, And Artichokes

• 6 small red potatoes (about 1 pound), scrubbed
• 1 (10-ounce) bag fresh spinach, washed, drained, and stems removed
• 1/4 cup red onion, thinly sliced into half rounds (about 1/2 small onion)
• 1 medium cucumber, peeled and cut into 1/4-inch rounds
• 1 pint cherry tomatoes, halved
• 1 (14-ounce) can quartered artichoke hearts, drained
• 1/2 cup pitted kalamata olives, coarsely chopped
• 1/2 pound feta cheese, rinsed and cut into 1/2-inch cubes
• Garnish: fresh basil

1. Place potatoes in lightly salted water to cover in a large saucepan. Bring to a boil, reduce heat, and simmer 20 to 25 minutes or until tender when pierced with a fork. Drain, cool to room temperature, and quarter. Set aside.
2. Toss spinach with 1/2 cup Greek Vinaigrette in a large bowl. Transfer to serving platter.
3. Combine potato, onion, and next 4 ingredients in a large bowl. Toss gently with remaining 1/2 cup of Greek Vinaigrette. Arrange vegetables over spinach, and top with feta. Garnish, if desired.

red potatoes, fresh spinach, red onion, cucumber, cherry tomatoes, quartered artichoke hearts, olives, feta cheese, fresh basil

Taken from www.myrecipes.com/recipe/spinach-salad-with-feta-new-potatoes-artichokes (may not work)