Side Pannel
Dill Artichoke Potato Salad
Dill Artichoke Potato Salad
- Recipe Submitted by ADMIN on 09/26/2007
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
Directions
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.
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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