Tuesday, June 16, 2009

Dilled Artichoke Potato Salad

I often think of potato salad as a quintessential American dish, a must at any summer barbecue or picnic. However, potato salad has been around since the 16th century, and was first introduced to America by European settlers who adapted it to local ingredients, according to this article at foodtimeline.org. Many peoples around the world have their own versions of potato salad.

I made this version for a cookout / picnic / shower that I helped throw for 2 friends of ours who are getting married next month (congratulations Matt and Sarah!). The recipe was originally given to me by my friend Samantha. I have to say, so far, this is the best potato salad I have ever had. It's not like the typical plain Jane southern versions of my youth that were laden with mayonnaise. It does have mayo, but it also is very creamy and has tons of flavor from the dill and all of the seasonings. I think everyone at the cookout liked it, too.

Try this recipe out for your next cookout or barbecue. I promise you won't be disappointed!

Dilled Artichoke Potato Salad
adapted from Better Homes and Gardens Magazine, original recipe here


  • 3 pounds tiny new potatoes
  • 1 cup mayonnaise or salad dressing
  • 2 tablespoons red wine vinegar
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon lemon-pepper seasoning
  • 1 tablespoon snipped fresh dill or 2 to 3 teaspoons dried dillweed, crushed
  • 4 hard-cooked eggs, peeled and chopped
  • 2 6-ounce jars marinated artichoke hearts, drained and sliced
  • 3/4 cup chopped green onion
  • 2 tablespoons chopped dill pickles (if you love dill pickles like I do, I would double this)


1. 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.

2. In a very large bowl stir together mayonnaise or salad dressing, vinegar, mustard, lemon-pepper seasoning, and dill. Gently fold in cooked potatoes, eggs, artichoke hearts, onion, and pickle. Cover and chill 4 to 24 hours. Stir gently before serving. Makes 16 side-dish servings.

Make-Ahead Tip: Cover and chill salad up to 24 hours before serving.

Nutrition Facts

  • Calories 224,
  • Total Fat (g) 14,
  • Cholesterol (mg) 61,
  • Sodium (mg) 572,
  • Carbohydrate (g) 22,
  • Fiber (g) 1,
  • Vitamin C (DV%) 27,
  • Iron (DV%) 13,
  • Percent Daily Values are based on a 2,000 calorie diet

1 comment:

  1. This would be a nice change from the sweet southern version I have made for years.