Potato Salad

I have been looking for a good potato salad, not a German Potato Salad that is loaded with Mayo and perfect for winter evenings, or fall nights but a lighter side that can work well with barbecued anything.  This is my take on Bobby Flay’s Grilled Mushroom and Potato Salad with Dijon Mustard Dressing.  Of course he makes his on the grill, cuts the vegetables a lot neater adds more herbs like parsley and thyme, which in my version is strictly for decoration.  The Vinaigrette Mustard Dressing is amazing and will be a great addition to any salad.

You will need for the salad: 24 oz bag of baby red potatoes, 1/2 small red onion, 1 1/2 small red pepper or one large one, 8 oz (or 2 4oz) Wild Bunch Mushrooms (Crimini, Shiitake and Oyster in my mix), 1 tbs olive oil, salt and pepper

For the dressing: 1/2 cup white wine vinegar, 1tbs mayonnaise, 1tbs Dijon mustard, 2 cloves garlic, 1/4 cup and 1 tbs olive oil, salt and pepper

Thyme for garnish

Preheat oven to 200 deg and cut the baby potatoes into 4ths

Drizzle with olive oil sprinkle with salt and pepper and cook until golden brown

In the meantime chop up the onions

and red peppers

when the potatoes turn golden about 10 min add mushrooms turn the oven to broil and cook until mushrooms are softened

Now we will make a vinaigrette dressing.  Here are the main components: 1/4 cup vinegar, 1tbs mustard, 1/4cup + oil, 1tbs mayonnaise, 2 cloves garlic.

Whisk all the ingredients together in the bowl

add salt and pepper to taste

By now the mushroom/potato mix should look nice and brownish

while still warm toss it together with red pepper and onion and drizzle with dressing

toss together

adjust seasoning to taste, garnish with thyme and serve at room temperature.  You can add 1/2 tbs chopped thyme leaves and 2tbs chopped parsley to the mix to make it more authentic Bobby Flay.