California Potato Salad

Combine potatoes and salt with enough water to cover in a saucepan and cover. Bring to a boil for 20 minutes or until tender; drain. Cool slightly and cut into bite-sized pieces.

Prepare dressing: Combine mayo, vinegar, mustard, lemon pepper and dill in a bowl and mix well.

Place potatoes into a large bowl. Add dressing a little at a time and gently toss with potatoes until you reach desired consistency. Fold in artichokes, onion, eggs and pickle into salad. Chill, covered, for 4 to 24 hours. Stir gently before serving.