Potato and Artichoke Salad

1 lb. assorted potatoes (approx. 2 red, 2 gold, 2 purple)
6 oz. jar marinated artichoke hearts
1/3 c. chopped red onion
2 T. fat-free mayonnaise*
2 T. white vinegar
2 T. marinade from artichokes
1 large garlic clove, mashed
2-3 t. dry mustard
1/4 t. celery salt
white pepper to taste

Wash potatoes. Boil in salted water with skins on until tender, approximately 20-25 minutes depending on size.

Meanwhile, in a large bowl or plastic container combine mayonnaise, vinegar, marinade, garlic, mustard, celery salt and pepper until smooth. Chop onion and slice artichokes. Combine with dressing.

When potatoes are done, cut into bite-sized pieces. Gently fold potatoes into dressing mixture. Cover and refrigerate at least one hour before serving.

* I normally cannot abide mayonnaise, but this small amount is needed for flavor and texture. The fat-free version is the key to avoiding that mayonnaise-stomach feeling.