Artichoke-Dill Potato Salad With Chicken Recipe

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.

nutrition data

Nutritional data has not been calculated yet.