Step 1

Combine ingredients for creamy mustard dressing in screw-top jar; shake well.

Step 2

Boil, steam or microwave potato until tender; drain. Combine potato with oil in medium bowl.

Step 3

Cook potato, garlic and artichoke, in batches, on heated oiled grill plate (or grill or barbecue) until potato is browned.

Step 4

Return vegetables to same bowl with parsley; mix gently. Serve salad drizzled with dressing.