Potato-Artichoke Heart Salad

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Coconut & Lime


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4 cups cooked, finely diced potatoes

14 oz (canned) artichoke hearts in brine, drained and quartered

1 large shallot, minced

1 stalk celery, finely diced

1/3 cup mayonnaise

2 tablespoon Dijon

1 tablespoon sherry vinegar

1 teaspoon chervil

1/4 teaspoon smoked paprika

1/8 teaspoon celery seed

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