Scrub potatoes under running water. Cook unpeeled potatoes, covered, in boiling water (lightly salted), 20 minutes or until just tender. Drain and cool. Cut in halves or quarters. Stir together mayonnaise, vinegar, mustard, lemon pepper, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and celery. Cover and chill 4-24 hours. Stir gently before serving.
By Robin from Washington, IA
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