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Dilled Artichoke Potato Salad

Source of Recipe

lawlessk (EDC)


List of Ingredients

3 pounds small new potatoes
1 cup mayonnaise
2 tbsp. red wine vinegar
2 tbsp. Dijon mustard
1 tbsp. lemon pepper
2-3 tsp. dill weed
4 chopped hard-cooked eggs
12 ounces marinated artichokes
3/4 cup chopped onion
2 tbsp. chopped dill pickles


Recipe

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 till tender. Drain. Cool potatoes; cut into bite-size pieces. In a very large bowl stir together mayonnaise, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.