Instructions: Bring large pot of water to boil and stir in 1 tablespoon salt. Add potatoes and return to boil. Reduce heat and simmer until potatoes are fork tender, 25 to 30 minutes. Drain and let stand until cool enough to handle.

Peel potatoes and cut into 1-inch cubes. Gently toss together potatoes, artichokes, peas, celery, onion and parsley in mixing bowl. Set aside.

Mix mayonnaise, yogurt, minced tarragon, garlic, lemon juice, mustard, pepper and remaining 1/2 teaspoon salt in separate bowl. Pour dressing over potatoes and toss to coat evenly. Cover and chill several hours or overnight to let flavors blend.

Before serving, add 2 to 3 tablespoons nonfat milk if needed to moisten salad. Taste and adjust seasonings if necessary. Line serving platter with romaine leaves. Spoon potato salad on romaine and garnish with tomato slices and tarragon sprigs. Sprinkle with freshly ground black pepper.

Cooking: Spud Salad"

NOTES : The trick to making low-fat salad dressing is obvious: Dont use high-fat mayonnaise. But you dont want to simply substitute low-fat mayonnaise. It just doesnt taste as good as the real thing. This potato salad had tasters in The Times Test Kitchen coming back for seconds-and these werent weight watchers. They liked the flavor. Low-fat mayonnaise is mixed with nonfat yogurt, minced tarragon and garlic, lemon juice and a touch of Dijon mustard. Artichoke hearts, celery and green peas are added to the potatoes for color and crunch. Red rose, yellow rose and Yukon golds are all good boiling choices for potato salad. Cook them only until they are fork tender, then drain immediately to prevent them from becoming water logged and mushy. Its best to toss the potatoes with the dressing while theyre still warm to allow the flavors to penetrate the potatoes. When ready to serve, spoon the well-chilled potato salad on a platter of romaine leaves and surround it with tomato slices and sprig

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