Warm Washington Potato Salad

Directions

1. Mushroom Marinade: In large bowl, whisk together oil, vinegar, mustard, honey, rosemary, thyme, salt and pepper. Toss in mushrooms and let marinate for 30 minutes in refrigerator.

2. Preheat grill to medium-high heat.

3. Arrange mushrooms, stem-side up, on grill. Grill, flipping once, for 6 to 8 minutes or until grill-marked and tender. (Alternatively, broil mushrooms on foil-lined baking sheet for 3 to 5 minutes, flipping once, or until lightly charred and tender.) Let cool slightly, then thinly slice.

4. Potato Salad: Meanwhile, transfer potatoes to large saucepan. Add cold water to cover and season with salt. Bring to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 12 to 15 minutes or until potatoes are fork-tender. Drain well. Let potatoes cool slightly, then cut into 1/2-inch slices. Transfer to large bowl.

5. In large skillet set over medium heat, heat oil. Cook onion, stirring occasionally, for 10 to 15 minutes or until golden brown and caramelized; transfer to bowl with potatoes. Stir in mushroom slices.

6. Dressing: In small bowl, whisk together oil, balsamic vinegar, mustard, honey, salt and pepper. Pour dressing over potatoes. Toss to combine. Garnish with chives. Serve warm.