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Dill Artichoke Potato Salad
Recipe By : BHG,Prize Tested Recipes, July '92
Serving Size : 16 Preparation Time :0:00
Categories : Artichokes Eggs
Potatoes Salads
Amount Measure Ingredient -- Preparation Method
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3 pounds whole tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper seasoning
1 tablespoon snipped fresh dill OR -- 2-3 tsp. dried/dillw
4 hard-boiled eggs -- peeled & chopped
2 6 oz. jars marinated artichoke hearts -- drained & sliced
3/4 cup chopped onion
2 tablespoons 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@sojourn.com
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NOTES : Submitted by Diane Schendel, Modesto, CA
Per servng: 224 cals., 14 g. fat, 61 mg. chol.
Delicious. Easily cut in half.
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