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    Hot Potato Salad


    Source of Recipe


    adapted from cooking light magazine

    List of Ingredients




    1 1/4 pounds slices small red potatoes (4 cups) (1/4 inch thick)
    1/2 cup diced carrot
    14 ounces quartered artichoke hearts (1 can)
    1/2 cup diced red onion
    1/4 cup thinly sliced green onions
    1/4 cup champagne wine vinegar
    1 tablespoon olive oil (may wish to reduce -- off plan)
    2 teaspoons mustard seeds
    1/4 teaspoon Dijon mustard
    1/4 teaspoon pepper
    1 clove garlic minced

    Recipe



    Steam potato slices, covered, for 10 minutes. Add carrot; cover and steam an additional 5 minutes. Set aside. Heat a small nonstick skillet over medium heat until hot; add artichokes and sauté 3 minutes. Combine potato slices, carrot, artichokes, and onions in a large bowl; toss gently. Combine vinegar and next 5 ingredients; stir well with a wire whisk. Pour over vegetables, tossing gently to coat.

 

 

 

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