California Potato Salad
Fresh flavors are abundant in this potato salad!
Servings: 8 servings
Ingredients
POTATOES:
- 1½ pounds new potatoes (small and unpeeled)
- salt, to taste
DRESSING:
- 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
REMAINING SALAD INGREDIENTS:
- 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
Instructions
PREPARE THE POTATOES:
- 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.
PREPARE THE DRESSING:
- In a medium bowl, combine the dressing ingredients, and mix well.
ASSEMBLE THE SALAD:
- 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.
Notes
- If you are preparing this recipe as GLUTEN-FREE, just make sure you are using brands of mayonnaise, Dijon and artichoke hearts that are known to be GF.
Nutrition
Serving: 1serving | Calories: 157kcal | Carbohydrates: 18g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 251mg | Potassium: 396mg | Fiber: 3g | Sugar: 2g | Vitamin A: 320IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg