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.