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
How to Make It
Steam potato slices, covered, for 10 minutes. Add carrot; cover and steam an additional 5 minutes. Set aside.
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.