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Title: Dill Artichoke Potato Salad
Categories: Artichoke Egg Potato Salad
Yield: 16 Servings
| 3 l | b whole tiny new potatoes | |
| 1 c | mayonnaise or salad | |
| : | dressing | |
| 2 T | B red wine vinegar | |
| 2 T | B Dijon mustard | |
| 1 T | B lemon pepper seasoning | |
| 1 T | B snipped fresh dill OR -- 2-3 | |
| : | t | s dried/dillw |
| 4 | hard-boiled eggs -- peeled & | |
| : | chopped | |
| 2 | 6 oz. jars | |
| : | - | |
| 3 | /4 c | chopped onion |
| 2 T | B chopped dill pickles | |
| : | marinated artichoke hearts | |
| : | drained & sliced |
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
Recipe By : BHG,Prize Tested Recipes, July '92