Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette Recipe

• 4 lrg shiitake mushrooms
• 2 lrg portobello mushroom stems removed
• 1 c. extra virgin olive oil divided Salt to taste Freshly-grnd black pepper to taste
• 8 lrg red potatoes cut 1" cubes, and cooked
• 1 lrg red onion finely sliced
• 2 x red peppers julienned
• 1/2 c. white wine vinegar
• 2 Tbsp. Dijon mustard
• 2 x garlic cloves finely minced
• 1 Tbsp. finely-minced fresh thyme
• 1/4 c. coarsely-minced fresh flat-leaf parsley

Directions