Dill Artichoke Potato Salad Recipe
Yield: 16 ServingsRecipe by luhu.jp
Ingredients:
3 lbs: whole tiny new potatoes,
1 cup: mayonnaise or salad,
Directions:
: 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
Source from luhu.jp
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
Source from luhu.jp