I can't remember this one! I would probably use small red or yellow fingerling potatoes, roasted at 500 degrees with olive oil and salt. Then either canned artichoke hearts or fresh (I don't remember making fresh artichoke hearts for a salad, though, but I would have steamed them). For greens I would use escarole or mesclun salad mix. And the dressing might be recapped from the Grilled New Potato Salad--Basil Vinaigrette:
Basil-Garlic Vinaigrette
2 T Champagne vinegar
6 T extra virgin olive oil
½ c fresh basil leaves
½ t salt
1 garlic clove, coarsely chopped
Combine everything in a blender and blend until smooth.
Serves: 6
Source: Stacey Pelinka
Prepared by: Stacey for the May 2007 meeting.