• 7 Ratings

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

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Ingredients

Directions

  • 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.

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  • 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.

Tips

Cover and chill salad up to 24 hours before serving.

Nutrition Facts

224 calories, 61 mg cholesterol, 572 mg sodium, 22 g carbohydrates, 1 g fiber,

Reviews

7 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0