Grilled mushroom potato salad with Dijon mustard vinaigrette

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8 servings
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Starch

By Food24 November 03 2009
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Ingredients (12)

8.00 potatoes
250.00 ml vinegar — white wine
30.00 ml Dijon mustard
2.00 garlic — cloves, crushed
0.00 ml fresh Italian parsley — chopped
15.00 ml fresh thyme — oregano or parsley, chopped
45.00 ml fresh chillies — 573
250.00 g black mushrooms
250.00 g oyster mushrooms
sea salt and freshly ground black pepper
1.00 red onion — large, thinly sliced
2.00 red pepper — strips
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Method:

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



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