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Warm Tarragon Potato Salad

Makes: 8  servings Prep 10 mins Grill 25 mins


  • 1/4 cup  salad oil
  • 1/4 cup  vinegar
  • 1 tablespoon  sugar (optional)
  • 1 teaspoon  snipped fresh tarragon or dill or 1/4 teaspoon dried tarragon, crushed, or dried dillweed
  • 1/2 teaspoon  Dijon-style mustard
  • 1 pound  tiny new potatoes and/or small yellow potatoes, cut into bite-size pieces
  • 2 teaspoons  salad oil
  • 1 cup  chopped bok choy
  • 1/2 cup  chopped red radishes
  • 1/2 cup  thinly sliced green onions
  • 2 thin slices Canadian-style bacon, chopped (1 ounce)
  • 1/8 teaspoon  freshly ground pepper
  • 4 artichokes, cooked, halved lengthwise, and choke removed (optional)


1. For dressing, in a small bowl whisk together the 1/4 cup oil, the vinegar, sugar (if desired), tarragon, and mustard. Set aside.

2. In a lightly greased 2-quart square foil pan combine potatoes and the 2 teaspoons oil; toss to coat.

3. In a grill with a cover arrange preheated coals around edge of grill. Test for medium-hot heat in center of grill. Place potatoes in center of grill rack. Cover and grill about 25 minutes or just until potatoes are tender. Cool potatoes slightly.

4. In a large bowl combine potatoes, bok choy, radishes, green onions, Canadian-style bacon, and pepper. Add the dressing; toss gently to coat. If desired, spoon the salad into artichoke halves.

From FitnessMagazine.com