My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Monday, May 31, 2010

Artichoke Potato Salad

This is a recipe from Bitchin & Grillin, one in a series of boutique cookbooks from Any Bitch Cookbooks. They make it very plain that's BITCH in a good way - Babe In Total Control of Herself. The recipes in these books are excellent and can be ordered from the website.

As I've mentioned before, I can not make potato salad and always have to go to an outside source for help. Anything that has artichoke hearts is great with me.

Artichoke Potato Salad
Serves 16
print recipe

3 pound new potatoes, cooked in boiling water until just tender and chopped
1 cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons Dijon mustard
1 tablespoon lemon pepper
1 tablespoon snipped fresh dill
4 hard-boiled eggs, peeled and chopped
2-6 ounce jars marinated artichoke hearts, drained and sliced
3/4 cup onion, chopped
2 tablespoons chopped dill pickles (optional)

In a small bowl, add the mayonnaise, vinegar, mustard, lemon pepper and dill. In a large bowl, add the potatoes, eggs, artichoke hearts, onion and dill pickles. Mix the mayonnaise mixture in the potatoes. Cover and chill for 4 hours, or better overnight.

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