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California New Potato Salad

Serve with cold sliced Chicken or Turkey or even Tuna


List of Ingredients




California New Potato Salad
(Makes 4 cups)
1 pound small new potatoes, scrubbed and halved
1 tablespoon extra-virgin olive oil
1 garlic clove, pressed or minced
2 tablespoons balsamic vinegar
2 tablespoons fresh lemon juice or rice vinegar
1 tablespoon Dijon mustard
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
8-ounce can quartered artichokes or 1 jar
marinated artichokes, drained 1/2 cup diced red bell
peppers
1/2 cup chopped scallions

Put the potatoes in a large saucepan and cover
with cold water. Bring to a boil over high heat.
Reduce the heat to low and simmer for about 10
minutes, or until just fork tender.
Meanwhile, heat the oil in a large nonstick skillet.
Add the garlic and cook for 1 minute or just until
the garlic sizzles. Remove from the heat and stir in
the balsamic vinegar, lemon juice or rice vinegar,
mustard, rosemary, salt and black pepper.
Drain the potatoes and add to the skillet. Toss or
stir well to coat the potatoes. Transfer to a large
bowl. Add the artichokes, red peppers and scallions.
Mix well. Store leftovers, tightly covered, in the
refrigerator. Note: To speed preparation time, buy
the peppers and scallions already chopped in the
salad bar section of your supermarket.
Nutrition details per 1/2-cup serving: 47
calories, 2 grams fat, 209 mg. sodium.
From "Healthy Cooking for People Who Don't
Have Time to Cook" by Jeanne Jones

Recipe