Grilled mushroom potato salad with Dijon mustard vinaigrette

Recipe from: 10/1/2000 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • 8
    large potatoes (Russet or Mediterranean are best)
  • 250
    white wine vinegar
  • 30
    Dijon mustard
  • 2
    garlic cloves, crushed
  • ml
    Italian parsley, chopped
  • 15
    fresh thyme, origanum or parsley, chopped
  • 45
    olive oil
  • 250
    fresh black mushrooms
  • 250
    fresh oyster mushrooms
  • sea salt and milled pepper
  • 1
    large red onion, thinly sliced
  • 2
    red peppers, seeded and cut into thin strips


The day before: Boil potatoes in a large saucepan of rapidly boiling water for 10 minutes, or until fork-tender. Drain, transfer to a large bowl and set aside. To make dressing, whisk together vinegar, mustard, garlic, parsley, thyme and 2 tablespoonfuls of olive oil. Pour vinaigrette over potatoes and toss gently. Refrigerate until ready to use. On the night: Brush mushrooms with remaining olive oil and season with salt and pepper. Place on a hot grill until golden brown and cooked through, about 10 minutes. Turn once during cooking. This also works sautéed in a pan or cooked under the grill. Add browned mushrooms, onion and pepper strips to the potatoes. Toss gently. Per serving (1 cup): 927 kJ; 37,3 g carbohydrate; 5,1 g protein; 6,8 g fat

Read more on: starch  |  grill


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