Artichoke Potato Salad With Tarragon Lemon Dressing

Name: Artichoke Potato Salad With Tarragon Lemon Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. salt plus; 1/2 tsp salt; 1 1/2 lb small red boiling potatoes; 13 3/4 ounce canned water-packed artichoke hearts liquid removed and quartered; 1 c. frzn petite green peas; 1 c. sliced celery; 1/4 c. minced onion; 2 Tbsp. minced parsley; 1/2 c. lowfat mayonnaise; 1/2 c. plain nonfat yogurt; 1 tsp chopped tarragon plus tarragon sprigs for garnish; 2 x cloves garlic chopped; 1 Tbsp. lemon juice; 1 tsp Dijon mustard; 1/4 tsp freshly grnd pepper; 2 Tbsp. skim lowfat milk optional (2 to 3) Romaine lettuce leaves; 1 x tomato sliced

Servings: persons

1 Tbsp. salt plus
1/2 tsp salt
1 1/2 lb small red boiling potatoes
13 3/4 ounce canned water-packed artichoke hearts liquid removed and quartered
1 c. frzn petite green peas
1 c. sliced celery
1/4 c. minced onion
2 Tbsp. minced parsley
1/2 c. lowfat mayonnaise
1/2 c. plain nonfat yogurt
1 tsp chopped tarragon plus tarragon sprigs for garnish
2 x cloves garlic chopped
1 Tbsp. lemon juice
1 tsp Dijon mustard
1/4 tsp freshly grnd pepper
2 Tbsp. skim lowfat milk optional (2 to 3) Romaine lettuce leaves
1 x tomato sliced

1
["Bring large pot of water to boil and stir in 1 Tbsp.", "salt.", "Add in potatoes and return to boil.", "Reduce heat and simmer till potatoes are fork tender, 25 to 30 min.", "Drain and let stand till cold sufficient 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, chopped tarragon, garlic, lemon juice, mustard, pepper and remaining 1/2 tsp.", "salt in separate bowl.", "Pour dressing over potatoes and toss to coat proportionately.", "Cover and refrigerateseveral hrs or possibly overnight to let flavors blend.", "Before serving, add in 2 to 3 Tbsp.", "nonfat lowfat 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 grnd black pepper.", "Cooking: Spud Salad""

502

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 Tbsp. salt plus, 1/2 tsp salt, 1 1/2 lb small red boiling potatoes, 13 3/4 ounce canned water-packed artichoke hearts liquid removed and quartered, and more.

Yes, Artichoke Potato Salad With Tarragon Lemon Dressing Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Artichoke Potato Salad With Tarragon Lemon Dressing Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions