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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
Marinate artichoke hearts in lemon juice and oil and vinegar dressing (with Dijon mustard if desired) for about 2 hours.
Drain, reserving marinade.
Mix mayonnaise with marinade and combine with the rest of ingredients (including Parmesan if desired).
Toss lightly.
Season with pepper.
Notes
Can be made ahead.
Courtesy of member Diane Sendall, House of Lancaster Cookery Book, 1986