Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
46
Spice
49
Sweetness
57
Sourness
36
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
4 large
Shiitake Mushroom1 cup
Olive Oil (divided)1
Salt1 large
Red Onion (finely sliced)1 cup
White Wine Vinegar2 tbsps
Dijon Mustard2 cloves
Garlic (finely chopped)1 tbsp
Thyme (finely chopped fresh)Directions:
1
Preheat grill
2
Brush the mushrooms with 1/4 cup of the olive oil and season with salt and pepper to taste
3
Grill on both sides until golden brown and cooked through, about 10 minutes
4
Remove the mushrooms and slice thinly
5
Place the potatoes in a large bowl and add the mushrooms, onions and red pepper
6
Whisk together the vinegar, mustard and garlic in a medium bowl until combined
7
Slowly add the remaining 3/4 cup of olive oil and season with salt and pepper
8
Pour the vinaigrette over the potato mixture and mix gently to combine
9
Add the thyme and parsley and season with salt and pepper to taste
10
Serve at room temperature