Name: Barbecued potato salad with artichoke hearts in creamy mustard dressing
Cook time: 25 min
Total time: 25 min
Yield: 4
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

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

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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