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Dill Artichoke Potato Salad

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CATEGORY CUISINE TAG YIELD
Eggs Dutch Eggs, Potatoes 16 Servings

INGREDIENTS

3 lb Whole tiny new potatoes
1 c Mayonnaise or salad
Dressing
2 tb Red wine vinegar
2 tb Dijon mustard
1 tb Lemon pepper seasoning
1 tb Snipped fresh dill OR — 2-3
ts Dried/dillw
4 Hard-boiled eggs — peeled &
Chopped
2 6 oz. jars
3/4 c Chopped onion
2 tb Chopped dill pickles
Marinated artichoke hearts
Drained & sliced

INSTRUCTIONS

-
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.
Recipe By     : BHG,Prize Tested Recipes, July '92/Bobb1744
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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