Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette Recipe

Name: Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup white wine vinegar; 2 tablespoons Dijon mustard; 2 cloves garlic, finely chopped; 1 tablespoon finely chopped fresh thyme; 1/4 cup coarsely chopped fresh flat leaf parsley

Servings: persons

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
1/2 cup white wine vinegar
2 tablespoons Dijon mustard
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme
1/4 cup coarsely chopped fresh flat leaf parsley

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.

765

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 large shiitake mushrooms, 2 large portobello mushroom, stems removed, 1 cup olive oil, divided, Salt and freshly ground pepper, and more.

Yes, Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Mushroom Potato Salad with Dijon Mustard Vinaigrette

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