Name: Famous Artichoke Potato Salad with Tarragon Lemon Dressing
Prep time: 10 min
Cook time: 30 min
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 teaspoon 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

Famous Artichoke Potato Salad with Tarragon Lemon Dressing

1 Comment

Have an Artichoke Potato Salad with Tarragon Lemon Dressing. It adds a little extra flavor to the already delicious salad. This will give you the great taste with still being a healthy choice.

Preparation Time10 min

Cooking Time30 min

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 teaspoons 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

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.