*  Exported from  MasterCook  *

                       Dill Artichoke Potato Salad

Recipe By     : Diane Schendel, Modesto, CA
Serving Size  : 16   Preparation Time :0:00
Categories    : Potatoes                         Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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            Fresh dill -- snipped -OR-
   2      ts            Dried dill -- up to 3 ts
   4                    Eggs -- hard-boiled & chopped
  12      oz            Marinated artichoke hearts
                        - (2 jars) -- drained & sliced
     3/4  c             Onion -- chopped
   2      tb            Dill pickles -- chopped

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 to 24 hours. Stir gently
before serving.

Recipe FROM: Better Homes & Gardens, Prize Tested Recipes, Jul 1992 

Posted by: bobbi744@sojourn.com 


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