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