Serves: 6
Total Calories: 114

4 potatoes medium boiling (about 1 1/4 lb.)
1 (6-ounce) jar marinated artichoke heart drained and cut in half if large
15 cherry tomatoes small
1/2 green bell pepper small green or red pepper, cut in thin strips
1/2 cup celery sliced hearts
1/4 cup olives sliced pitted
1 tablespoon parsley chopped
1/2 cup green goddess salad dressing purchased
2 teaspoons Dijon style mustard
1/4 teaspoon salt
lettuce Red-tipped leaves
1/2 pound fresh asparagus steamed spears, chilled
2 eggs hard-cooked, chopped
capers

Cook potatoes in boiling salted water until tender. Cool briefly. Peel and cut into cubes. Place in a large bowl with artichoke hearts, cherry tomatoes, green pepper, celery, olives and parsley.

In a small bowl, stir green goddess dressing, Dijon mustard and salt until blended. Pour over potato mixture and toss lightly just until all ingredients are coated. Cover and chill at least 2 hours.

To serve, spoon onto a lettuce-lined platter. Garnish with asparagus, eggs and capers.

Nutritional Facts:

Serves: 6
Total Calories: 114
Calories from Fat: 19

More Recipes from the Potato Lover's Cookbook Cookbook:
Deli Potato Salad
Elegant Buffet Salad
Garden Fresh Salad
Greek Luncheon Salad
Hot German Potato Salad
Layered Garden Salad
Light Potato Salad
Old-Time Potato Salad