Ingredients

The following ingredients have 5 Servings
  • 1- pound small red potatoes (, quartered)
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 1 package ((8-ounces) button mushrooms, halved)
  • 2 small yellow onions (, thinly sliced)
  • 1/4 teaspoon fresh thyme
  • salt and fresh ground pepper (, to taste)
  • Freshly Shredded Parmesan Cheese (, for garnish)
  • 1/4 cup olive oil
  • 3 tablespoons dijon mustard
  • 1 teaspoon white vinegar
  • salt and fresh ground pepper (, to taste)

Instruction

  • Place quartered potatoes in a pot; cover with water and add salt.
  • Cook potatoes over medium-high heat; bring to a boil and cover.
  • Continue to cook for 3 to 5 minutes, or until fork tender.
  • Remove from heat and place under cold water; rinse until cool and pat dry.
  • In the meantime, heat olive oil in frying pan over medium heat.
  • Add mushrooms and onions.
  • Stir in fresh thyme.
  • Season with salt and pepper.
  • Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until onions are translucent.
  • Remove from heat; let stand 5 minutes.
  • Combine potatoes and mushroom mixture in a salad bowl.
  • In a separate mixing bowl, whisk together olive oil, dijon mustard, white vinegar, salt and pepper; whisk until thoroughly combined.
  • Add dijon vinaigrette to potato mixture; toss until combined.
  • Taste for salt and pepper; adjust accordingly.
  • Garnish with parmesan cheese.
  • Serve.