CALIFORNIA POTATO SALAD
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3 lbs unpeeled small new potatoes
salt to taste
1 cup mayonnaise (light mayo is fine)
2 Tbs red wine vinegar
2 Tbs dijon mustard
1 Tbs lemon pepper
1 Tbs chopped fresh dill weed (or 2-3 tsp. dried)
Two 6-ounce jars marinated artichoke hearts, drained and sliced
¾ cup finely chopped onion
4 large hard-boiled eggs, chopped
2 Tbs chopped dill pickle
1. Combine potatoes and salt with enough water to cover in a saucepan and cover. Bring to a boil for 20 minutes or until tender; drain. Cool slightly and cut into bite-sized pieces.
2. Prepare dressing: Combine mayo, vinegar, mustard, lemon pepper and dill in a bowl and mix well.
3. Place potatoes into a large bowl. Add dressing a little at a time and gently toss with potatoes until you reach desired consistency. Fold in artichokes, onion, eggs and pickle into salad. Chill, covered, for 4 to 24 hours. Stir gently before serving.
Recipe Source: California Sol Food: Casual Cooking from the Junior League of San Diego
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RATE THIS RECIPE[ratings]
“This was a really different potato salad. Loved the added marinated artichoke hearts. They added lots of flavor. No extra salt needed. You won’t need all of the dressing so be careful not to dump the whole thing in. We loved this recipe!”
-San Diego, CA
