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Artichoke Potato Salad With Tarragon Lemon Dressing

Make Artichoke Potato Salad With Tarragon Lemon Dressing at home with Salt, Red Boiling Potatoes, Frozen Petite Green Peas, Celery, and Onion. Serves 12. Keep it handy for the next time you cook it.

Illustrative photo

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
• 2 clove
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 2 tbsp
• 1

Method (preview)

1. 1

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

2. 2

   Add potatoes and return to boil.

3. 3

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

4. 4

   Drain and let stand until cool enough to handle.

5. 5

   Peel potatoes and cut into 1-inch cubes. Gently toss together potatoes, artichokes, peas, celery, onion and parsley in mixing bowl. Set aside.

6. 6

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

7. 7

   Pour dressing over potatoes and toss to coat evenly.

8. 8

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

9. 9

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

10. 10

    Taste and adjust seasonings if necessary.

11. 11

    Line serving platter with romaine leaves.

12. 12

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

13. 13

    Sprinkle with freshly ground black pepper.

14. 14

    "LA Times July 8, 1998"

15. 15

    Cook them only until they are fork tender, then drain immediately to prevent them from becoming water logged and mushy.

16. 16

    When ready to serve, spoon the well-chilled potato salad on a platter of romaine leaves and surround it with tomato slices and sprig