Artichoke-Dilled Potato Salad


  • 3 lb. whole tiny new potatoes
  • 1 cup mayonnaise
  • 2 Tbsp. red wine vinegar
  • 2 Tbsp. Dijon style mustard
  • 1 Tbsp. lemon pepper, seasoning
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  • 1 Tbsp. fresh dill, snipped or 2-3 t. dried dill weed
  • 4 hard cooked eggs, peeled and chopped
  • 2 jars marinated artichoke hearts, drained and sliced
  • 3/4 cup sliced red onions
  • 1/2 cup thinly sliced celery


Scrub potatoes under running water. Cook unpeeled potatoes, covered, in boiling water (lightly salted), 20 minutes or until just tender. Drain and cool. Cut in halves or quarters. Stir together mayonnaise, vinegar, mustard, lemon pepper, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and celery. Cover and chill 4-24 hours. Stir gently before serving.

By Robin from Washington, IA


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