Quick & Easy

February 28, 2011

Barbecued potato salad with artichoke hearts in creamy mustard dressing

The flavour combination in this easy salad is simply mouth-watering.

warm potato salad recipes

Serves 4

Cook

25M

Women's Weekly Food

Ingredients

Creamy mustard dressing

1 tablespoon balsamic vinegar

1 tablespoon american mustard

1/2 cup (125ml) cream

1 kilogram kipfler potatoes, halved lengthways

1 tablespoon olive oil

8 clove garlic, halved

340 gram jar artichoke hearts, drained, quartered

1 cup firmly packed fresh flat-leaf parsley leaves

Method

1.Combine ingredients for creamy mustard dressing in screw-top jar; shake well.

2.Boil, steam or microwave potato until tender; drain. Combine potato with oil in medium bowl.

3.Cook potato, garlic and artichoke, in batches, on heated oiled grill plate (or grill or barbecue) until potato is browned.

4.Return vegetables to same bowl with parsley; mix gently. Serve salad drizzled with dressing.

Kipflers, elongated finger-shaped potatoes, have a nutty flavour and are good roasted or in salads.
Note

Women's Weekly Food