Hot Potato Salad

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4 cups (1/4-inch thick) slices small red potatoes (about 1 1/4 pounds)

1/2 cup diced carrot

1 (14-ounce) can quartered artichoke hearts, drained

1/2 cup diced red onion

1/4 cup thinly sliced green onions

1/4 cup champagne wine vinegar

1 tablespoon olive oil

2 teaspoons mustard seeds

1/4 teaspoon Dijon mustard

1/4 teaspoon pepper

1 garlic clove, minced

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