Dill-Artichoke Potato Salad

Number of Servings

16 side-dish servings

Ingredients

3 pounds whole tiny 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 crushed dillweed4 hard-boiled eggs- chopped, (2) 6-ounce jars marinated artichoke hearts- drained and slicked,3/4 cup chopped onion, 2 tablespoons chopped dill pickle,

Directions

1. Scrub potatoes with a vegetable brush under running water.

2. In covered kettle cook unpeeled potatoes in lightly salted water about 20 minutes or just until tender. Drain and cool.

3. Cut into bite-size pieces.

4. In a large bowl,stir together mayonnaise, vinegar, mustard, lemon pepper seasoning and dill.

5. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle.

6. Cover and refrigerate for 4 to 24 hours.

7. Stir the mixture gently before serving.

Comments

Light mayonnaise may be used for lower-fat version.