1-3/4 lbs. russet potatoes, peeled, cut into 3/4-inch pieces With processor running, drop garlic through feed tube and mince. Add vinegar, mustard and saffron and blend. With machine running, slowly add oil and process until dressing is thick and bright yellow. Season with salt and pepper. Transfer dressing to small bowl. (Can be prepared 3 hours ahead. Whisk before using.) Steam artichokes 2 minutes. Transfer to paper towels and drain well. Place in large bowl. Add sun-dried tomatoes, olives and capers. Mix in 1/3 cup dressing. Steam potatoes until just tender, about 11 minutes; cool 15 minutes. Add potatoes to salad. Toss with enough dressing to season to taste. (Can be prepared 3 hours ahead. Let stand at room temperature.) SALAD 84