Artichoke Potato Salad

.Artichoke Potato Salad
Serves 16
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3 pound new potatoes, cooked in boiling water until just tender and chopped
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper
1 tablespoon snipped fresh dill
4 hard-boiled eggs, peeled and chopped
2-6 ounce jars marinated artichoke hearts, drained and sliced
3/4 cup onion, chopped
2 tablespoons chopped dill pickles (optional)

In a small bowl, add the mayonnaise, vinegar, mustard, lemon pepper and dill. In a large bowl, add the potatoes, eggs, artichoke hearts, onion and dill pickles. Mix the mayonnaise mixture in the potatoes. Cover and chill for 4 hours, or better overnight.