Barbecued Potato Salad With Artichoke Hearts In Creamy Mustard Dressing

1. 1

   Whisk together vinegar, mustard and cream. Set aside.

2. 2

   Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.

3. 3

   Preheat a grill pan or grill over medium-high heat. Cook potatoes, garlic and artichoke hearts until potatoes are browned. Transfer to a serving bowl and toss with parsley. Season.

4. 4

   Serve salad drizzled with creamy mustard dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.