For the Dijon Mustard Vinaigrette
½ cup white wine vinegar
2 tablespoons good quality mayonnaise
2 tablespoons Dijon mustard
4 cloves garlic, finely chopped
¾ cup olive oil
Kosher salt and freshly ground pepper
For the Mushroom and Potato Salad
8 large red potatoes
4 large shiitake mushrooms
2 large portobello mushrooms, stems removed
Olive oil for brushing the mushrooms
Kosher salt and freshly ground pepper
1 large red onion, finely sliced
2 red bell peppers, cut into julienne (small matchsticks)
1 tablespoon finely chopped fresh thyme leaves
¼ cup coarsely chopped flat-leaf parsley
Vinaigrette:
1. In a medium bowl, whisk together the vinegar, mayonnaise, mustard, and garlic until combined.
2. Slowly add the olive oil and whisk until emulsified. Season with salt and pepper.
May be refrigerated for 1 day. Serve at room temperature. Makes about 1½ cups.
Potato salad:
1. Preheat a gas or charcoal grill to high.
2. Brush the mushrooms with olive oil and season with salt and pepper. Grill until golden brown and cooked through, 3 to 4 minutes on each side. Slice thinly and place in a large bowl. Cover to keep warm.
3. In a large pot of boiling salted water over high heat, boil the potatoes until cooked but still firm to the touch, about 15 minutes. Cut the cooked potatoes into 1-inch cubes and add to the bowl. Add the onion and red peppers.
4. Pour the Dijon Mustard Vinaigrette over the warm potato mixture and mix gently to combine.
5. Add the thyme and parsley and season with salt and pepper.
Serve at room temperature.
I've made this several times and sometimes skip the grilled mushrooms - it's still great.