Dill Artichoke Potato Saladeggs, potatoes, salads 1 x no ingredients 3 lb whole tiny new potatoes 1 c mayonnaise or salad : dressing 2 TB red wine vinegar 2 TB Dijon mustard 1 TB lemon pepper seasoning 1 TB snipped fresh dill OR -- 2-3 : ts dried/dillw 4 hard-boiled eggs -- peeled & : chopped 2 6 oz jar marinated artichoke : -hearts - drained & sliced 3/4 c chopped onion 2 TB 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 until tender. Drain. Cool potatoes. Cut into bite size pieces. In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving. Posted by bobbi744@sojourn.com Recipe By : BHG,Prize Tested Recipes, July '92 From: Robertal Banghart |
