Creamy Potato Salad with Peas, Artichoke Hearts, and Fresh Herbs

I love potato salad - creamy, tangy, and the perfect summer side dish.  And this is a great one - it's got your classic mayo-based dressing, with a few fun twists.  One of these is artichoke hearts.  Sounds a little crazy, but their briny flavor is a fantastic counterpart to the richer ingredients in the salad.  Chopped fresh herbs and freshly toasted, freshly ground fennel and coriander seeds add an extra layer of flavor alongside smoked paprika, which is probably my favorite fun spice - I sprinkle it on everything!  Creamy potatoes, hard boiled eggs, and frozen peas round out the potato salad with some more classic, familiar flavors for a dynamite side dish.

Creamy Potato Salad with Peas, Artichoke Hearts, and Fresh Herbs (adapted from Fine Cooking)
Serves 2-3

1/2 T unseasoned rice vinegar
Salt
1 pound red potatoes, scrubbed and cut into bite-sized pieces
Olive oil
2 canned artichoke hearts, each cut into 8 pieces (about 1/3 cup)
1/3 cup frozen peas
1 hard-boiled egg, diced
2-4 T chopped fresh herbs (use whatever mix you have - I used basil, oregano, thyme, and parsley)
1/4 cup mayonnaise
1-1/2 T olive oil
1 T red wine vinegar
1/2 tsp coriander seeds, lightly toasted and ground
1/2 tsp fennel seeds, lightly toasted and ground
A few good grinds of black pepper
Generous pinch of smoked paprika

1. In a large bowl, combine the rice vinegar and 1/2 tsp salt. Stir to dissolve and set aside.
2. Place the potatoes in a large pot, cover with water, and add few generous pinches of salt.  Bring to a boil and cook until tender.  Drain well and add to the bowl with the rice vinegar; stir to combine.
3. Meanwhile, heat a bit of oil in a non-stick skillet.  Add the artichoke hearts and saute until lightly browned. Add the peas, and saute for about 30 more seconds.
4. Add the artichoke hearts and peas to the potatoes, along with all the rest of the ingredients.  Stir to combine, and serve warm or chilled.