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Add a photoRaciónes: 12
Ingredientes
- 3 lb Whole tiny new potatoes
- 1 c. Mayonnaise or possibly salad Dressing
- 2 Tbsp. Red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. Lemon pepper seasoning
- 1 Tbsp. Snipped fresh dill Or possibly -- 2-3 ts Dry/dillw
- 4 x Hard-boiled Large eggs -- peeled & Minced
- 2 x 6 ounce. jars
- 3/4 c. Minced onion
- 2 Tbsp. Minced dill pickles Marinated artichoke hearts Liquid removed & sliced
Direcciones
- Scrub potatoes with a vegetable brush under running water. In a Dutch oven, cook unpeeled potatoes, covered, in boiling lightly salted water, about 20 min or possibly just till tender. Drain. Cold potatoes. Cut into bite size pcs. In a very large bowl, stir together mayonnaise or possibly salad dressing, vinegar, mustard, lemon-pepper seasoniong and dill. Gently mix in cooked potatoes, Large eggs, artichoke hearts, onion and pickle. Cover and refrigerate4-24 hrs. Stir gently before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 12 servings | |
| Calories 246 | |
| Calories from Fat 154 | 63% |
| Total Fat 17.4g | 22% |
| Saturated Fat 2.7g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 69mg | 23% |
| Sodium 169mg | 7% |
| Potassium 560mg | 16% |
| Total Carbs 19.24g | 5% |
| Dietary Fiber 2.2g | 7% |
| Sugars 1.74g | 1% |
| Protein 4.43g | 7% |
