Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing

By norsegal8

Ingredients

• 1 1/2 pounds fingerling potatoes, halved
• 1 beefsteak tomato, chopped
• 1 15.5-ounce can artichoke hearts, drained and quartered
• 1/3 cup chopped roasted almonds
• 1/4 cup chopped fresh flat-leaf parsley
• 1/3 cup olive oil
• 2 tablespoons red wine vinegar
• kosher salt and black pepper
• 4 romaine hearts, halved or quartered if large

Preparation

Step 1

Directions

Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.

Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in medium bowl.

Serve the dressing spooned over the lettuce and potatoes.