This potato salad recipe relies as much on the mustard dressing as it does on the artichokes and watercress for its more sophisticated flavor appeal.

The potatoes:
3 pounds red skinned potatoes

The marinade:
1 6-ounce jar marinated artichokes
3 tablespoons balsamic vinegar
5 ounces watercress sprigs (about 5 loosely packed cups)
1 cup black olives, pitted
5 slices bacon, cooked
2 tablespoons parsley

The dressing:
1/2 cup good quality mayonnaise
1 tablespoon honey mustard
1 tablespoon Dijon mustard
1/2 teaspoon dry mustard
1 tablespoon water
1 tablespoon lemon juice

Scrub the potatoes and place them in a lidded Dutch oven. Add water to cover the potatoes to about 1/2-inch. Place the Dutch oven over medium-high heat and bring the water just about to a boil. Reduce the heat to a slow simmer and cover the pan. Cook the potatoes for 30 – 45 minutes; until tender when pierced with a fork. When the potatoes have finished cooking, drain the water and allow the potatoes to cool up to 3 hours.

Shake the artichokes and drain the marinade, reserving 3 tablespoons. Mix the reserved artichoke marinade with the vinegar. Cut the warm potatoes into 1/2-inch thick slices. Place a layer of potatoes slices in a 9″ x 13″ pan; sprinkle with the marinade and vinegar mixture. Continue layering potatoes and marinade; allow to stand for at least 30 minutes. Alternately, you can cover and chill the pan for up to 4 hours.

Rinse the watercress and parsley, shake dry. Mince the parsley. Roughly chop the artichokes and watercress. Drain the olives. To create the dressing, place all of the dressing ingredients in a small bowl and whisk to incorporate. All of these ingredients can be prepared and chilled until serving time.

Just before serving, scatter the artichokes, watercress and olives over the potatoes and lightly toss. Transfer the potato salad to a pretty serving bowl or platter. Crumble the bacon over the top and sprinkle with parsley. Pass the dressing around at the table or serve it on the side so that it can be added to taste.

Yield: 6 – 8 servings.

Tip: The flavor of potato salad benefits from adding the vegetables, seasonings and dressing before the potatoes have completely cooled and before chilling.

*Magic: this recipe is exclusive to I Love You Recipes. It is from my personal, unpublished collection.

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A lively spinach salad to suit the seasons by adding strawberries, raspberries or mandarin oranges!

Salad:
Stem, wash and drain two packages of baby spinach.
Rinse and drain 1 pint of your choice of fruit; raspberries, mandarin orange, etc. If using strawberries, hull and slice
½ cup toasted, sliced almonds

Dressing:
½ cup sugar
½ cup oil, canola, corn or other light vegetable
¼ cup rice vinegar
2 tablespoons toasted sesame seeds
¼ teaspoon Worcestershire sauce
1-1/2 tablespoons grated onion
¼ teaspoon paprika

Place all dressing ingredients in a bowl and whisk, or a jar with a tight fitting lid and shake vigorously.

Toss spinach with fruit and dressing. Garnish top with toasted almonds.

Yield: 6 – 8 servings.

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