Dill artichoke potato salad

16 Servings

Ingredients

Quantity Ingredient
4 hard-boiled eggs -- peeled &
2 6 oz jar marinated artichoke

Directions

3 lb whole tiny new potatoes

1 c mayonnaise or salad

: dressing

2 TB red wine vinegar

2 TB Dijon mustard

1 TB lemon pepper seasoning

1 TB snipped fresh dill OR -- 2-3 : ts dried/dillw

: chopped

: -hearts - drained & sliced ¾ c chopped onion

2 TB chopped dill pickles

Scrub potatoes with a vegetable brush under running water. In a Dutch oven, cook unpeeled potatoes, covered, in boiling lightly salted water, about 20 minutes or just until tender. Drain. Cool potatoes.

Cut into bite size pieces. In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving. Posted by bobbi744@...

Recipe By : BHG,Prize Tested Recipes, July '92 From: Robertal Banghart <bobbi744@sojoudate: Sat, 12 Oct 1996 14:46:32 ~0400

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