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Source: The Working Family's Cookbook

Potato and Artichoke Salad
The whole family will enjoy this chunky potato salad.
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Serves: 4 to 6
Prep Time: 15 minutes
Cook Time: 20 minutes plus cooling
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1 1/2 pounds small new potatoes, scrubbed
1/3 cup plain lowfat yogurt, chilled
1/3 cup mayonnaise
2 scallions, trimmed and chopped
1/4 cup fresh basil, chopped (or rosemary, tarragon, oregano or dill)
2 (6-ounce) jars marinated artichoke hearts, drained, marinade resevered
salt
freshly ground pepper




Put the potatoes in a medium saucepan, cover with salted water, cover and bring to the boil over high heat. Remove the cover and cook for 15 to 20 minutes until just tender.

Meanwhile, fold together the yogurt, mayonnaise, scallions and herbs in a large bowl. Set aside in the refrigerator.

Drain the potatoes in a colander and rinse well with cold running water. Drain again and place in a large bowl of iced water for 5 to 10 minutes to cool quickly. Drain again, peel if desired, and slice thickly into the bowl of dressing. Add the drained artichoke hearts and sprinkle with the reserved artichoke marinade. Toss gently and season with salt and pepper to taste. Chill the salad in the freezer for 10 minutes if desired, or serve.





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