Romaine and Potato Salad With Artichoke, Tomato, and Parsley Dressing

Steam the potatoes in ½ inch water until tender, 12 to 15 minutes. Drain and let cool.

Meanwhile, combine the tomato, artichoke hearts, almonds, parsley, oil, vinegar, and ½ teaspoon each salt and pepper in a medium bowl.

Serve the dressing spooned over the lettuce and potatoes.