Recipe - Dill Artichoke Potato Salad

3 pound Whole tiny new potatoes
1 cup Mayonnaise or salad
Dressing
2 tablespoon Red wine vinegar
2 tablespoon Dijon mustard
1 tablespoon Lemon pepper seasoning
1 tablespoon Snipped fresh dill OR 23
teaspoon Dried/dillw
4 Hardboiled eggs peeled &
Chopped
2 6 oz. jars

Three fourths cup Chopped onion
2 tablespoon Chopped dill pickles
Marinated artichoke hearts
Drained & cut or sliced up

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, lemonpepper seasoniong and dill. Gently fold in cooked
potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 424
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