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SALADS- PASTA/POTATO/RICE:
California Potato Salad
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California Potato Salad |
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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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PRINT this
Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"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
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