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Marinated Artichoke Potato Salad-Naturally Gluten Free



Wash unpeeled potatoes, slice them in half, then boil in a pot of water until tender crisp but not soft or mushy, about 15 minutes.
Drain in colander.
Cut bacon into small pieces and fry in a skillet over medium heat until crisp.
Remove from pan and drain well on a paper towel.
Leave the grease in the skillet.
Saute onion in bacon grease until translucent.
Add water, vinegar, sugar, salt, pepper, dill, and dry mustard.
Heat to a boil.
Add corn starch and water combination and stir until sauce is translucent and slightly thickened.
Add potatoes, bacon pieces and artichoke hearts and stir gently until heated.
(Keep a few bacon pieces out for garnish if you like).
Garnish with the parsley.
Enjoy hot or cold with your your main meat entre or barbeque.