Ingredients

• 3  pounds tiny new potatoes
• 1  cup mayonnaise or salad dressing
• 2  tablespoons red wine vinegar
• 2  tablespoons Dijon-style mustard
• 1  tablespoon lemon-pepper seasoning
• 1  tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
• 4  hard-cooked eggs, peeled and chopped
• 2  6-ounce jars marinated artichoke hearts, drained and sliced
• 3/4  cup chopped onion
• 2  tablespoons chopped dill pickles

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.