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Dill Artichoke Potato Salad

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  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.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2938 Calories from Fat 2026

% Daily Value*

Total Fat 225 g346.2%

Saturated Fat 23.4 g117.2%

Trans Fat 0 g

Cholesterol 1124 mg374.7%

Sodium 9034.8 mg376.5%

Total Carbohydrates 159 g53.1%

Dietary Fiber 35.8 g143.1%

Sugars 8 g

Protein 43 g86%

Vitamin A 51% Vitamin C 185.7%

Calcium 38.6% Iron 23.3%

*Based on a 2000 Calorie diet

Dill Artichoke Potato Salad Recipe