Salads Potato: Artichoke 01 by Recipe Cottage

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	Artichoke 01

		Artichoke Potato Salad with Tarragon Lemon Dressing 1 tablespoon salt, plus 1/2 teaspoon salt 1 1/2 pounds 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 sprigs, 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 (2 to 3) 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. Makes 6 servings.