Warm Roasted-Potato Salad With Artichokes

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2 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed and cut into 1 1/2-inch chunks

1 tablespoon olive oil

About 3/4 teaspoon salt

1 1/4 pounds baby artichokes (about 12, each 1 1/2 in. wide; see notes) or 1 package (8 oz.) frozen artichoke hearts, thawed

1 tablespoon lemon juice

2 tablespoons sherry vinegar or red wine vinegar

1 tablespoon Dijon mustard

2 cups bite-size pieces rinsed and crisped frisee (about 4 oz.) or salad mix, rinsed and crisped

1 tablespoon drained capers

1 tablespoon chopped fresh tarragon


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