3 lb Whole tiny new potatoes
1 c  Mayonnaise or salad
Dressing
2 tb Red wine vinegar
2 tb Dijon mustard
1 tb Lemon pepper seasoning
1 tb Snipped fresh dill OR -- 2-3
ts Dried/dillw
4    Hard-boiled eggs -- peeled &
Chopped
2    6 oz. jars
-
3/4 c  Chopped onion
2 tb Chopped dill pickles
Marinated artichoke hearts
Drained & sliced

Scrub potatoes with a vegetable brush under running water. In a Dutch oven,
cook unpeeled potatoes, covered, in boiling lightly salted water, about 20
minutes or just until tender. Drain. Cool potatoes. Cut into bite size
pieces. In a very large bowl, stir together mayonnaise or salad dressing,
vinegar, mustard, lemon-pepper seasoniong and dill. Gently fold in cooked
potatoes, eggs, artichoke hearts, onion and pickle. Cover and chill 4-24
hours. Stir gently before serving.

BHG,Prize Tested Recipes, July 92/Bobb1744