Barbecued Potato Salad With Artichoke Hearts In Creamy Mustard Dressing - cooking recipe

Ingredients

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

Preparation

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