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Artichoke Potato Salad with Tarragon Lemon Dressing

Artichoke Potato Salad with Tarragon Lemon Dressing is built on Salt Plus, Salt, Red Boiling Potatoes, Frozen Petite Green Peas, and Celery. Serves 6. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1/2 tsp
• 1 1/2 lb
• 13 3/4 oz
• 1 cup
• 1 cup
• 1/4 cup
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 1 tsp

Method (preview)

1. 1

   Tarragon sprigs, for garnish

2. 2

   Romaine lettuce leaves 1 tomato, sliced

3. 3

   Bring large pot of water to boil and stir in 1 tablespoon salt.

4. 4

   Add potatoes and return to boil.

5. 5

   Reduce heat and simmer until potatoes are fork tender, 25 to 30 minutes.

6. 6

   Drain and let stand until cool enough to handle.

7. 7

   Peel potatoes and cut into 1-inch cubes.

8. 8

   Gently toss together potatoes, artichokes, peas, celery, onion and parsley in mixing bowl.

9. 9

   Set aside.

10. 10

    Mix mayonnaise, yogurt, minced tarragon, garlic, lemon juice, mustard, pepper and remaining 1/2 teaspoon salt in separate bowl.

11. 11

    Pour dressing over potatoes and toss to coat evenly.

12. 12

    Cover and chill several hours or overnight to let flavors blend.

13. 13

    Before serving, add 2 to 3 tablespoons nonfat milk if needed to moisten salad.

14. 14

    Taste and adjust seasonings if necessary.

15. 15

    Line serving platter with romaine leaves.

16. 16

    Spoon potato salad on romaine and garnish with tomato slices and tarragon sprigs.

17. 17

    Sprinkle with freshly ground black pepper.