Dilled-Artichoke Potato Salad
Dilled-Artichoke Potato Salad Marinated artichokes give a California Spin to this all-American, potluck favorite.

  • 3 pounds tiny new potatoes
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed , crushed
  • 4 hard-cooked eggs , peeled and chopped
  • 2 6-ounce jars marinated artichoke hearts , drained and sliced
  • 3/4 cup chopped onion
  • 2 tablespoons 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 till tender. Drain. Cool potatoes; cut into bite-size pieces.

In a very large bowl stir together mayonnaise or salad dressing, 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.

Make-Ahead Tip: Cover and chill salad up to 24 hours before serving.

 


Nutrition facts per serving: 224 calories, 14 g total fat, 61 mg cholesterol, 572 mg sodium, 22 g carbohydrate, 1 g fiber, 27% vitamin C, 13% iron.


  

This recipe from: http://www.bhg.com
Subscribe to Better Homes and Gardens® magazine: http://www.bhg.com/subscribe