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From: Nancy,.SanFran

Artichoke-Dill Potato Salad with Chicken
Recipe By : Better Homes and Gardens Fresh and Simple Quick-Toss Salad Meals
Makes 8 to 10 servings

3 pounds whole tiny new potatoes
Water
1 cup light mayonnaise OR salad dressing
1/2 cup chopped onion
2 tablespoons chopped dill pickle
2 tablespoons wine vinegar
2 tablespoons Dijon-style mustard
1 tablespoon snipped fresh dill OR
1 1/2 teaspoons dried dill weed
1 1/2 teaspoons lemon-pepper seasoning
2 cups(10 ounces) chopped cooked chicken
2 (6 ounce) jars marinated artichoke hearts, drained and cut up
2 hard-cooked eggs, peeled and chopped

Cook potatoes, covered, in boiling, lightly salted water 20 minutes, just until tender. Drain. Cool potatoes; cut into bite-size pieces.

Meanwhile, in a very large bowl, stir together mayonnaise, onion, dill pickle, vinegar, mustard, dill and lemon-pepper seasoning. Gently fold in potatoes, chicken, artichoke hearts and eggs. Cover and chill 4 to 24 hours. Stir gently before serving.