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Dilled-Artichoke Potato Salad
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.
From the Test Kitchen
- Make Ahead Tip Cover and chill salad up to 24 hours before serving.
Nutrition Facts
(Dilled-Artichoke Potato Salad)
- Servings Per Recipe 16,
- Calories 224,
- Carbohydrate (gm) 22,
- Fat, total (gm) 14,
- Cholesterol (mg) 61,
- Dietary Fiber, total (gm) 1,
- Vitamin C (mg) 16,
- Sodium (mg) 572,
- Iron (DV %) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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