Friday, September 24, 2010

Artichoke-Potato Salad

1 can chopped artichokes
3/4 pound small red potatoes
1/2 cup frozen green peas, thawed
1/4 cup mayo
1 tablespoon chopped fresh or 1 teaspoon dried dill
3 tablespoons fresh lemon juice
2 tablespoons whole-grain mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Place potatoes in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain and rinse with cold water. Cool. Cut potatoes into 1/4-inch-thick slices. Add potatoes and peas to chopped artichoke in bowl.

Combine mayo and remaining ingredients in a small bowl, and stir well with a whisk. Pour over the artichoke mixture, and toss well. Cover and chill.

--Adapted from Cooking Light magazine

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