Beer makes batters better, meat more tender, and sauces more flavorful.
Artichoke-Dill Potato Salad With Chicken
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- #77093
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 pounds whole tiny new potatoes
water
1 cup light mayonnaise or salad dressing
1/2 cup chopped onion
2 tablespoons chopped dill pickle
2 tablespoons wine vinegar
2 tablespoons Dijon mustard
1 tablespoon snipped fresh dill
OR
1 1/2 teaspoon dried dill weed
1 1/2 teaspoon lemon-pepper seasoning
2 cups chopped cooked chicken
2 jar (6 ounce size) marinated artichoke hearts, drained and cut up
2 hard-cooked eggs, peeled and chopped
directions
Cook potatoes, covered, in boiling, lightly salted water 20 minutes, just until tender. Drain. Cool potatoes, cut into bite-size pieces.
Meanwhile, in a very large bowl, stir together mayonnaise, onion, dill pickle, vinegar, mustard, dill and lemon-pepper seasoning. Gently fold in potatoes, chicken, artichoke hearts and eggs.
Cover and chill 4 to 24 hours. Stir gently before serving.
added by
savoryrecipes
nutrition data
Nutritional data has not been calculated yet.
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