Serves: 6
Total Calories: 92

4 potatoes medium boiling cooked, drained, and cubed (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 bottled
2 teaspoons Dijon style mustard
1/4 teaspoon salt

Place potatoes, artichoke hearts, cherry tomatoes, green pepper, celery, olives, and parsley in a large bowl.

Stir dressing, Dijon mustard, and salt until blended. Pour over potato mixture and stir gently just until all ingredients are coated. Cover and chill at least 2 hours.

If desired, spoon onto a lettuce-lined platter. Garnish with cooked asparagus spears, chopped hard-cooked eggs, and capers.

Nutritional Facts:

Serves: 6
Total Calories: 92
Calories from Fat: 10

More Recipes from the Dressings And Spreads Wheel Cookbook:
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Backyard Macaroni Salad
Basic Potato Salad
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Coleslaw Delight
Coleslaw Supreme
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Cucumber-Tomato Salad
French Mushroom Salad
Fruited Cabbage Salad
Garden Egg Salad
Garden Macaroni Salad
German Potato Salad
Green Goddess Potato Salad
Ham and Potato Salad Loaf
Marinated Vegetable Salad
Marinated Zucchini Salad
Old-Fashioned Coleslaw
Pasta Fruit Salad
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Sweet Freezer Slaw
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