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  • Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette

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    Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 4 lrg shiitake mushrooms
    • 2 lrg portobello mushroom stems removed
    • 1 c. extra virgin olive oil divided Salt to taste Freshly-grnd black pepper to taste
    • 8 lrg red potatoes cut 1" cubes, and cooked
    • 1 lrg red onion finely sliced
    • 2 x red peppers julienned
    • 1/2 c. white wine vinegar
    • 2 Tbsp. Dijon mustard
    • 2 x garlic cloves finely minced
    • 1 Tbsp. finely-minced fresh thyme
    • 1/4 c. coarsely-minced fresh flat-leaf parsley

    Directions

    1. Preheat grill. Brush the mushrooms with 1/4 c. of the extra virgin olive oil and season with salt and pepper to taste. Grill on both sides till golden and cooked through, about 10 min. Remove the mushrooms and slice thinly.
    2. Place the potatoes in a large bowl and add in the mushrooms, onions and red pepper.
    3. Whisk together the vinegar, mustard and garlic in a medium bowl till combined. Slowly add in the remaining 3/4 c. of extra virgin olive oil and season with salt and pepper.
    4. Pour the vinaigrette over the potato mix and mix gently to combine. Add in the thyme and parsley and season with salt and pepper to taste. Serve at room temperature.
    5. This recipe yields 8 servings.

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