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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

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