Warm Washington Red Potato Salad

By Hklbrries

Ingredients

• Mushroom Marinade:
• 1 1/2 pounds red potatoes
• 2 medium portobello mushrooms, stemmed
• 1 tbsp olive oil
• 1/2 cup thinly sliced sweet onion
• 1/4 cup olive oil
• 2 tsp balsamic vinegar
• 1 tsp red wine vinegar
• 1/4 tsp chopped fresh thyme
• 1/4 tsp chopped fresh rosemary
• Salad Dressing:
• 1/4 cup stone-ground or whole-grain Dijon mustard
• 1/3 cup olive oil
• Sea salt, to taste
• Freshly ground black pepper, to taste

Preparation

Step 1

Steam, cool and slice potatoes.

Whisk together marinade ingredients in a large nonreactive bowl. Add mushrooms and marinate at room temperature for 30 minutes. Cut mushrooms in thick slices and grill until cooked through.

Heat 1 tbsp olive oil in a skillet over medium heat. Add onions and saute until deep golden.

Preheat oven to 350 F.

Whisk together salad dressing ingredients.

Combine potatoes, mushrooms and onions in a large nonreactive bowl. Stir in dressing, adding salt and pepper to taste.

Heat in the oven for about 20 minutes before serving. To serve, mound on a plate or shape in a ring mold.