Dill Artichoke Potato Salad
|New potatoes||3 Pound|
|Mayonnaise/Salad dressing||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Dijon mustard||2 Tablespoon|
|Lemon pepper seasoning||1 Tablespoon|
|Snipped dill/2 to 3 teaspoons dill weed, crushed||1 Tablespoon|
|Hard cooked eggs||4 , chopped|
|Marinated artichoke hearts||12 Ounce, drained and sliced (2 Jars)|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Chopped dill pickle||2 Tablespoon|
1 Scrub potatoes with a vegetable brush under running water. In a covered kettle cook unpeeled potatoes in boiling lightly salted water about 20 minutes or just until tender. Drain. Cool potatoes; cut into bite-size pieces.
2 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 refrigerate for 4 to 24 hours. Stir the mixture gently before serving.