• Prep Time:
  • Cooking Time:
  • Serves: 16 Servings

Dill Artichoke Potato Salad

  • Recipe Submitted by on

Category: Eggs, Potatoes

 Ingredients List

  • 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
  • 4 Hard-boiled eggs -- peeled &
  • Chopped
  • 2 6 oz. jars
  • -
  • 3/4 c Chopped onion
  • 2 tb 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.

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