Dilled-Artichoke Potato Salad
Recipe from Better Homes and Gardens

Marinated artichokes give a California spin to this all-American potluck favorite.


Dilled-Artichoke Potato Salad

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Servings: Makes 16 side-dish servings.
Prep Time: 40 mins
Total Time: 4 hrs 40 mins
Related Categories: Potato Salad, Potato Salad, Potato Salad
 
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Ingredients
  • 3  pounds
    tiny new potatoes
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  • 1  cup
    mayonnaise or salad dressing
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  • 2  tablespoons
    red wine vinegar
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  • 2  tablespoons
    Dijon-style mustard
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  • 1  tablespoon
    lemon-pepper seasoning
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  • 1  tablespoon
    snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
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  • 4 
    hard-cooked eggs, peeled and chopped
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  • 2  6-ounce jars
    marinated artichoke hearts, drained and sliced
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  • 3/4  cup
    chopped onion
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  • 2  tablespoons
    chopped dill pickles
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Directions
1.
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.
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 chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip
Cover and chill salad up to 24 hours before serving.
Nutrition information
Calories 224, Total Fat 14 g, Cholesterol 61 mg, Sodium 572 mg, Carbohydrate 22 g, Fiber 1 g. Daily Values: Vitamin C 27%, Iron 13%. Percent Daily Values are based on a 2,000 calorie diet
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