Lo-Cal Potato Salad(Makes 4 Cups) - cooking recipe

Ingredients

1 lb. small new potatoes, scrubbed and halved
1 garlic clove, pressed or minced
2 Tbsp. balsamic vinegar
1 Tbsp. Dijon mustard
1 tsp. dried rosemary, crushed
1/4 tsp. freshly ground black pepper
1/2 c. diced red bell peppers
1/2 c. chopped scallions
1 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice or rice vinegar
1/2 tsp. salt
8 oz. can quartered artichokes, drained

Preparation

Put the potatoes in a large saucepan and cover with cold water. Bring to a boil over high heat. Reduce the heat to low and simmer for about 10 minutes or until just fork-tender.