Dill Artichoke Potato Salad Recipe
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.
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