Barbecued Potato Salad With Artichoke Hearts In Creamy Mustard Dressing

• 1 tbsp balsamic vinegar
• 1 tbsp yellow mustard
• 1/2 cup cream
• None None Barbecued Potato Salad with Artichoke Hearts in Creamy Mustard Dressing
• 2 1/4 lb new potatoes, halved lengthwise
• 1 tbsp olive oil
• 8 cloves garlic, halved
• 1 (11 oz) jar artichoke hearts, drained, quartered
• 1/4 cup fresh flat-leaf parsley leaves

1. Whisk together vinegar, mustard and cream. Set aside.
2. Boil, steam or microwave potatoes until tender. Drain then toss with olive oil.
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. Serve salad drizzled with creamy mustard dressing.

balsamic vinegar, yellow mustard, cream, salad, new potatoes, olive oil, garlic, parsley

Taken from recipes-plus.com/api/v2.0/recipes/32536 (may not work)