Shanna's Artichoke Potato Salad with Tarragon Lemon Dressing Recipe
1 tablespoon salt -- plus
1/2 teaspoon salt
1 1/2 pound small red boiling potatoes
13 3/4 ounces canned water-packed artichoke hearts -- drained and quartered
1 cup frozen petite green peas
1 cup sliced celery
1/4 cup chopped onion
2 tablespoons chopped parsley
1/2 cup low-fat mayonnaise
1/2 cup plain nonfat yogurt
1 teaspoon minced tarragon -- plus tarragon spigs -- for garnish
2 cloves garlic -- minced
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground pepper
2 tablespoons nonfat milk -- optional
Romaine lettuce leaves
1 tomato -- sliced
Bring large pot of water to boil and stir in 1 tablespoon salt. Add potatoes and
return to boil. Reduce heat and simmer until potatoes are fork tender, 25 to 30
minutes. Drain and let stand until cool enough to handle.
Peel potatoes and cut into 1-inch cubes. Gently toss together potatoes,
artichokes, peas, celery, onion and parsley in mixing bowl. Set aside.
Mix mayonnaise, yogurt, minced tarragon, garlic, lemon juice, mustard, pepper
and remaining 1/2 teaspoon salt in separate bowl. Pour dressing over potatoes
and toss to coat evenly. Cover and chill several hours or overnight to let
flavors blend.
Before serving, add 2 to 3 tablespoons nonfat milk if needed to moisten salad.
Taste and adjust seasonings if necessary. Line serving platter with romaine
leaves. Spoon potato salad on romaine and garnish with tomato slices and
tarragon sprigs. Sprinkle with freshly ground black pepper.
What's
going on in the inside shows on the outside.