Instructions: 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.

Meanwhile, heat the oil in a large nonstick skillet. Add the garlic and cook for 1 minute or just until the garlic sizzles. Remove from the heat and stir in the balsamic vinegar, lemon juice or rice vinegar, mustard, rosemary, salt and black pepper.

Drain the potatoes and add to the skillet. Toss or stir well to coat the potatoes. Transfer to a large bowl. Add the artichokes, red peppers and scallions. Mix well. Store leftovers, tightly covered, in the refrigerator.

Note: To speed preparation time, buy the peppers and scallions already chopped in the salad bar section of your supermarket.

Jones (Rodale)"

Yield: 4 cups

NOTES : This is made without mayonnaise or eggs and can be kept without refrigeration for several hours. The potato salad includes artichokes and red peppers. Serve it with cold cuts or sliced turkey breast on a salad plate, garnished with tomato. Leftover salad keeps well, tightly covered, in the refrigerator. Add it to other salads as well as to soups and stews. Can be heated and served as a hot side dish.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.