Follow Us on Facebook

Get updates from RecipeLion.com posted directly to your News Feed.

Terms & Conditions

An invoice will arrive with your free issue, so if you're not interested, write "no thanks" on it and owe nothing. The free issue is yours to keep! Taste of Home publishes 1 special issue per year that counts as 2 issues in your subscription.

close
Try America's #1 Cooking Magazine - FREE!

Claim your FREE ISSUE of Taste of Home and enjoy 100+ favorite recipes & tips from real home cooks! If you like it, extend to a full-year subscription and get 7 more issues (8 in all) for $12.98-54% OFF the cover price.

VALID USA ONLY TERMS PRIVACY POLICY

Thanks for signing up!

(1)

Artichoke Potato Salad with Tarragon Lemon Dressing

Rate This Article

Comment On This Article

Have an Artichoke Potato Salad with Tarragon Lemon Dressing. It adds a little extra flavor to the already delicious salad.

Serves: 6

Ingredients
  • 1 tablespoon salt, plus
  • 1/2 teaspoon salt
  • 1 1/2 small red boiling potatoes
  • 13 3/4 canned water-packed artichoke hearts, drained and quartered
  • 1 cup frozen petite green peas
  • 1 cup sliced celery
  • 1/4 cup chopped onion
  • 2 chopped parsley
  • 1/2 cup low-fat mayonnaise
  • 1/2 cup plain nonfat yogurt
  • 1 teaspoon minced tarragon, plus
  • tarragon sprigs, for garnish
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon freshly ground pepper
  • 2 nonfat milk, optional (2 to 3)
  • Romaine lettuce leaves
  • 1 tomato, sliced
Instructions
  1. Bring large pot of water to boil and stir in 1 tablespoon salt.
     
  2. Add potatoes and return to boil.
     
  3. Reduce heat and simmer until potatoes are fork tender, 25 to 30 minutes.
     
  4. Drain and let stand until cool enough to handle.
     
  5. Peel potatoes and cut into 1-inch cubes.
     
  6. Gently toss together potatoes, artichokes, peas, celery, onion and parsley in mixing bowl.
     
  7. Set aside.
     
  8. Mix mayonnaise, yogurt, minced tarragon, garlic, lemon juice, mustard, pepper and remaining 1/2 teaspoon salt in separate bowl.
     
  9. Pour dressing over potatoes and toss to coat evenly.
     
  10. Cover and chill several hours or overnight to let flavors blend.
     
  11. Before serving, add 2 to 3 tablespoons nonfat milk if needed to moisten salad.
     
  12. Taste and adjust seasonings if necessary.
     
  13. Line serving platter with romaine leaves.
     
  14. Spoon potato salad on romaine and garnish with tomato slices and tarragon sprigs.
     
  15. Sprinkle with freshly ground black pepper.
Something worth saving?

Register now for FREE to:

  • SAVE your favorite recipes
  • ADD personal notes
  • GET fast cooking tips

 

Connect with Us

Find us online

Facebook Twitter Pinterest Twitter Blog Email RSS

© Copyright 2012 Prime Publishing, LLC. All rights reserved.

www.recipelion.com

....