1/2 lb. sm. artichokes
2 lbs. thin-skinned potatoes, peeled
2/3 c. red bell pepper, diced
2 tbsp. fresh chives, chopped

DRESSING:

3 tbsp. red wine vinegar
3 tbsp. Dijon mustard
2/3 c. olive oil or salad oil
Pinch salt

Break off and discard tough outer leaves from artichokes down to pale green edible leaves; cut off thorny tips. Trim stem ends. In a 5 to 6 quart pan, bring about 1 1/2 inches water to boiling on high heat. Add artichokes and potatoes. Cover and simmer until vegetables are tender when pierced, about 25 minutes for potatoes; lift out when cooked and set aside until just cool enough to touch. Quarter artichokes. Slice potatoes, crosswise, olives, bell pepper; add dressing and salt to taste. Serve warm or cool, topped with chives. Serves 4.