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.

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