*  Exported from  MasterCook  *

                       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.