Dill Artichoke Potato Salad Recipe
The experience of this Dill Artichoke Potato Salad recipe, will never let you go for another recipe again. This Dill Artichoke Potato Salad when served as Side Dish is sure to please your family members. Stock up on plenty of bags of Vegetable as you will want to make this Dill Artichoke Potato Salad time and again. Just try this Dill Artichoke Potato Salad recipe, and you will never want to go for another recipe again.
Summary
Difficulty LevelEasyHealth IndexAverage
Ingredients
3 pounds whole tiny new potatoes
1 cup mayonnaise or salad dressing
2 tablespoons red wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon lemon-pepper seasoning
1 tablespoon snipped fresh dill or 2 to 3 teaspoons dillweed, crushed
4 hard-cooked eggs, chopped
2 6-ounce jars marinated artichoke hearts, drained and sliced
3/4 cup chopped onion
2 tablespoons chopped dill pickle
Directions
1 Scrub potatoes with a vegetable brush under running water. In a covered kettle cook unpeeled potatoes in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.
2 In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and refrigerate for 4 to 24 hours. Stir the mixture gently before serving.
2 In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and refrigerate for 4 to 24 hours. Stir the mixture gently before serving.
