Chicken Salad with Potatoes & Artichokes

Served on a bed of fresh lettuce leaves this is a full meal deal! Light summer meal!

3 pounds  new red potatoes – (3 to 4 oz ea), washed ,and skins left on
1 cup olive oil mayonnaise
1/2 cup chopped onion
2 tablespoons dill pickle, finely chopped
2 tablespoons vinegar
2 tablespoons Dijon-style mustard
1 tablespoon minced dill
1 teaspoon salt
1 tablespoon lemon juice
2 cups cooked chicken breast, cut into chunks
2 jar (6 oz) artichoke hearts, drained and chopped
4 hard-boiled eggs, chopped
3 cups shredded lettuce leaves
Cook potatoes, covered, in lightly salted boiling water for about 20 minutes. Cool potatoes and cut into bite size pieces. In a large bowl mix together mayonnaise, onion, dill pickle, vinegar, mustard, dill, pepper and lemon. Gently mix in the potatoes, chicken, artichoke hearts and eggs. Cover and chill. Stir again before serving on a bed of fresh lettuce.
Servings: 10
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