Artichoke & Potato Salad

For a printable version of this recipe, click here.

Serves 4 to 6.

Ingredients

  • 1/2 c. chopped celery

  • Pepper

  • 1/2 c. mayonnaise

  • 1 Tbsp. parsley

  • Oil and vinegar dressing

  • 1 1/2 c. chopped, cooked potatoes

  • 1 Tbsp. lemon juice

  • 1/2 c. green onions or regular onions, chopped

  • 1 (16 oz.) can artichoke hearts, chopped

  • Parmesan cheese (optional)

  • 2 hard-boiled eggs, chopped

  • 1 Tbsp. Dijon mustard (optional)

Method

  1. Marinate artichoke hearts in lemon juice and oil and vinegar dressing (with Dijon mustard if desired) for about 2 hours.

  2. Drain, reserving marinade.

  3. Mix mayonnaise with marinade and combine with the rest of ingredients (including Parmesan if desired).

  4. Toss lightly.

  5. Season with pepper.

Notes

  • Can be made ahead.

Courtesy of member Diane Sendall, House of Lancaster Cookery Book, 1986