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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Merrilee
Servings: 10
8 medium-sized new potatoes
1 10½ ounce can bouillon
1 large red onion, finely chopped
12 cherry tomatoes
1 4 ounce can artichoke hearts, drained and sliced
4 hard-cooked eggs, diced
chopped parsley
salt and pepper
1 cup mayonnaise
Boil the potatoes in their jackets until tender, about 25 minutes. Drain. When cool, peel and slice.
Marinate the potato slices in the bouillon for 1 hour.
Put chopped onion into a salad bowl or sealable plastic container with the cherry tomatoes, sliced artichoke hearts, diced eggs and a sprinkle of chopped parsley, salt and pepper to taste.
Just before serving, drain the potatoes and add to vegetables. Stir in mayonnaise at last minute. If transporting the salad, keep it cold.