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Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette
Ingredients
  • 4 large shiitake mushrooms
  • 2 large portobello mushroom, stems removed
  • 1 cup olive oil, divided
  • Salt and freshly ground pepper
  • 8 large red potatoes, cut into 1-inch cubes, cooked
  • 1 large red onion, finely sliced
  • 2 red peppers, julienned
  • ½ cup white wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh thyme
  • ¼ cup coarsely chopped fresh flat leaf parsley
Steps
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