1 lb red-skinned potatoes, unpeeled, scrubbed and cut into 1-inch pieces
Sea salt
1/4 cup extra-virgin olive oil
1 Tbsp Dijon mustard
1 small red jalapeno, seeded and finely chopped
1/8 tsp cayenne pepper
1 Tbsp white wine vinegar
3 Tbsp chopped fresh mint
One 14-oz can artichoke hearts, drained and halved
Freshly ground black pepper
1/4 cup pine nuts
Place the potatoes in a medium saucepan. Add a pinch of salt and cover with cold water by 1 inch. Bring to a boil over medium heat and cook until tender, about so minutes. Test for doneness by inserting a skewer into-it should go in easily. Drain and set aside.
In a medium bowl, whisk together the olive oil, mustard, jalapeno, cayenne, vinegar, and mint. Add the artichokes and cooked potatoes and lightly toss. Season with salt and pepper.
Divide the salad between 2 salad plates, and sprinkle with the pine nuts, and serve.
Via: Epicurean.com
