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Dill Artichoke Potato Salad
3 lb Whole tiny new potatoes
1 c Mayonnaise or salad
2 tb Red wine vinegar
2 tb Dijon mustard
1 tb Lemon pepper seasoning
1 tb Snipped fresh dill OR -- 2-3 ts Dried/dillweed
4 Hard-boiled eggs -- peeled & chopped
3/4 c Chopped onion
2 tb Chopped dill pickles
2 6 oz. jars marinated artichoke hearts drained & sliced
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.
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