NEW POTATO and ARTICHOKE SALAD with CAPER DRESSING By Christy Rost   Ingredients: 10 red new potatoes 1 bunch green leaf lettuce 1 clove garlic, peeled 2 teaspoons Dijon mustard 2 tablespoons red wine vinegar ¼ cup olive oil Coarse salt and freshly ground black pepper 2 tablespoons capers, rinsed and drained 1 14-ounce can extra small artichoke hearts, drained Several hours before serving, cook the new potatoes in enough water to cover just until tender; drain and refrigerate several hours until they are cold. Arrange the leaf lettuce on a large platter or on individual salad plates. Slice the potatoes and arrange them on top of the lettuce. In a small mixing bowl, coarsely mash the garlic clove with a fork. Add the mustard and red wine vinegar, and gently whisk in the oil; remove the garlic clove. Season the dressing with salt and freshly ground pepper. Stir the capers and artichoke hearts into the dressing and marinate them for 30 minutes. To serve, spoon the capers and artichoke hearts onto the lettuce and drizzle the dressing over the salads. Recipe serves 4 to 6.   Get more of Christy Rost's recipes in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com