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| Dill Artichoke Potato Salad Recipe |
Category: Eggs / Potato
Rating:
N/A
Servings: 16
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Ingredients
3 lb whole tiny new potatoes
1 cup mayonnaise or salad
1 dressing
2 tablespoon red wine vinegar
2 tablespoon dijon mustard
1 tablespoon lemon pepper seasoning
1 tablespoon snipped fresh dill or -- 2-3
1 teaspoon dried/dillw
4 hard-boiled eggs -- peeled &
1 chopped
2 6 oz. jars
3/4 cup chopped onion
2 tablespoon chopped dill pickles
1 marinated artichoke hearts
1 drained & sliced
Cooking 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. In a very large bowl, stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24 hours. Stir gently before serving.
Recipe By : BHG,Prize Tested Recipes, July '92/Bobb1744
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
potato,eggs
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