pickled hot pepper rings, drained and finely chopped
chopped fresh parsley leaves
Place potatoes and 1/4 cup (60 mL) water in a large, microwaveable bowl. Cover and microwave on HIGH for 6 min. or until just fork tender (stir halfway through cooking). Drain well and cool slightly.
Preheat barbecue to medium-high. Line grill with a sheet of heavy-duty foil that has
been perforated several times with a skewer or use a grill basket. Toss potatoes with 2 tbsp (30 mL) dressing.
Grill potatoes, turning once, until well marked, 4 to 6 min. Cool slightly. Toss potatoes with remaining dressing, red peppers, artichoke hearts, pickled hot peppers and parsley. Let stand 15 min. to develop flavours. Salad can be reserved, tightly covered, in refrigerator up to 2 days.
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