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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.

 

 

 


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