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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
4 cups (1/4-inch thick) slices small red potatoes (about 1 1/4 pounds) |
1/2 cup diced carrot |
1 (14-ounce) can quartered artichoke hearts, drained |
1/2 cup diced red onion |
1/4 cup thinly sliced green onions |
1/4 cup champagne wine vinegar |
1 tablespoon olive oil |
2 teaspoons mustard seeds |
1/4 teaspoon dijon mustard |
1/4 teaspoon pepper |
1 garlic clove, minced |
Directions:
1. Steam potato slices, covered, for 10 minutes. Add carrot; cover and steam an additional 5 minutes. Set aside.
2. 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. Serve salad warm.
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