Foto: RecipeGirlIngredients
8 servings
- 1½ pounds new potatoes ((small and unpeeled))
- salt, (to taste)
- 1/2 cup regular or light mayonnaise
- 1 tablespoon red wine vinegar
- 1 tablespoon Dijon mustard
- 1/2 tablespoon lemon pepper
- 1/2 tablespoon chopped fresh dill
- One 6-ounce jar marinated artichoke hearts, (drained and sliced)
- 1/3 cup finely chopped sweet onion
- 3 large hard-boiled eggs, (chopped)
- 1 tablespoon finely chopped dill pickle
Steps
Combine the potatoes and salt with enough water to cover in a saucepan and cover. Bring to a boil for 20 minutes or until tender; drain. Cool slightly and cut into bite-sized pieces.
In a medium bowl, combine the dressing ingredients, and mix well.
Place the potatoes in a large bowl. Add the dressing a little at a time and gently toss with the potatoes until you reach your desired consistency (you may not want to use all of the dressing). Fold in the artichokes, onion, eggs and pickle into the salad. Chill, covered, for 4 to 24 hours. Stir gently before serving.
Nutrition Facts
Macronutrients
Calories157
Source: RecipeGirl
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