Dilled-Artichoke Potato Salad

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

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4.0 by 10 people

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  • Makes: 16 servings
  • Prep: 40 mins
  • Chill: 4 hrs

Dilled-Artichoke Potato Salad

Reviews (0)

4.0 by 10 people

Rate This!

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

Cover and chill salad up to 24 hours before serving.

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Nutrition Facts (Dilled-Artichoke Potato Salad)

  • Per serving:
  • 224 kcal ,
  • 14 g fat
  • 61 mg chol. ,
  • 572 mg sodium ,
  • 22 g carb. ,
  • 1 g fiber
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