Dill artichoke potato salad

 
                        Dill Artichoke Potato Salad
 
 Recipe By     : BHG,Prize Tested Recipes, July '92 
 Serving Size  : 16   Preparation Time :0:00
 Categories    : Artichokes                       Eggs
                 Potatoes                         Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        whole tiny new potatoes
    1      cup           mayonnaise or salad dressing
    2      tablespoons   red wine vinegar
    2      tablespoons   Dijon mustard
    1      tablespoon    lemon pepper seasoning
    1      tablespoon    snipped fresh dill OR -- 2-3 tsp. dried/dillw
    4                    hard-boiled eggs -- peeled & chopped
    2      6 oz. jars    marinated artichoke hearts -- drained & sliced
      3/4  cup           chopped onion
    2      tablespoons   chopped dill pickles
 
 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. Posted by bobbi744@sojourn.com 
 
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 NOTES : Submitted by Diane Schendel, Modesto, CA
 Per servng: 224 cals., 14 g. fat, 61 mg. chol.
 Delicious.  Easily cut in half.