Instructions: In a covered saucepan cook potatoes in about 2-inches boiling water until tender, 20 to 25 minutes. Drain potatoes and cool. Slice 1/2-inch thick. In a large bowl combine potatoes, artichoke hearts, bacon, parsley, and olives. Mix together all vinaigrette ingredients and add to the potato mixture; toss to coat. Arrange on a serving plate around cheese.

This recipe serves 4.

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