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An elegant artichoke
touch...
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3 lbs |
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unpeeled
small new potatoes |
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salt to
taste |
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1 cup |
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mayonnaise
(light mayo is fine) |
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2 Tbs |
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red wine
vinegar |
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2 Tbs |
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dijon
mustard |
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1 Tbs |
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lemon pepper |
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1 Tbs |
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chopped
fresh dill week (or 2-3 tsp. dried) |
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Two 6-ounce |
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jars
marinated artichoke hearts, drained and sliced |
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¾ cup |
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finely
chopped onion |
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4 large |
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hard-boiled
eggs, chopped |
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2 Tbs |
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chopped dill
pickle |
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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. |
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2 |
Prepare dressing:
Combine mayo, vinegar, mustard, lemon pepper and dill in
a bowl and mix well. |
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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. |
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Recipe Source |
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California Sol Food: Casual Cooking from the Junior League of
San Diego |
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