Creamy mustard dressing
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