Recipe

Barbecued potato salad with artichoke hearts in creamy mustard dressing

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

  • 25 mins cooking
  • Serves 4
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Ingredients

Creamy mustard dressing
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon american mustard
  • 1/2 cup (125ml) cream
Barbecued potato salad with artichoke hearts in creamy mustard dressing
  • 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

Barbecued potato salad with artichoke hearts in 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.

Notes

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

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