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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.


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