Artichoke Potato Salad

• 2 lbs red potatoes, cooked and cubed
• 1 (14 ounce) can artichoke hearts, drained, rinsed, drained again and quartered
• 1 small red onion, chopped
• 1 12 cups cubed brick cheese or 1 12 cups monterey jack cheese
• 12 cup crumbled blue cheese
• 34 cup vegetable oil
• 14 cup red wine vinegar or 14 cup cider vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon dill weed
• 12 teaspoon salt
• 14 teaspoon pepper

1. In a large bowl, combine potatoes, artichokes, onion and cheeses.
2. In a jar with a tight-fitting lid, combine oil, vinegar, garlic, rosemary, dill, salt and pepper; shake well.
3. pour over potato mixture; toss to coat.

red potatoes, again, red onion, brick cheese, blue cheese, vegetable oil, red wine vinegar, garlic, rosemary, dill weed, salt, pepper

Taken from www.food.com/recipe/artichoke-potato-salad-173694 (may not work)