WARM TARRAGON POTATO SALAD For a first-class presentation, halve four cooked artichokes lengthwise, remove the choke, and spoon in the potato mixture. 1/4 cup salad oil 1/4 cup vinegar 1 teaspoon snipped fresh tarragon or dill; or 1/4 teaspoon dried tarragon, crushed, or dried dillweed 1/2 teaspoon Dijon-style mustard 1 pound tiny new potatoes cut into bite-size pieces 2 teaspoons salad oil 1 cup chopped bok choy 1/2 cup chopped red radishes 1/2 cup thinly sliced green onion 2 thin slices Canadian-style bacon, chopped (1 ounce) 1/8 teaspoon freshly ground pepper

For dressing, whisk together the 1/4 cup oil, the vinegar, tarragon or dill, and mustard. Set aside.

Combine potatoes and the 2 teaspoons oil in a lightly greased 2-quart square foil pan; toss to coat.

Arrange hot coals around the edge of a grill with a cover. Test for medium-high heat in the center of grill. Place potatoes in pan in center of grill rack. Cover and grill about 25 minutes or just until potatoes are tender. Cool potatoes slightly.

Combine potatoes, bok choy, radishes, green onion, Canadian-style bacon, and pepper in a large bowl. Add the dressing; toss gently to coat.

Makes 8 servings.

1 Serving: Calories: 186, Fat: 7g (Saturated: 1g), Cholesterol: 0mg, Sodium: 266mg, Carbohydrate: 29g, Protein: 3g.

[Lightstyle, Recipes for Healthful Living, Better Homes and Gardens Special Interest Publications]