posted by Mimi Hiller 02-20-101 7:25 PM
Shiitake Potato Salad
2 lbs Yukon Gold or red potatoes, unpeeled, cubed
vegetable cooking spray
1 cup thinly sliced fresh shiitake mushroom caps
2 cloves garlic, minced
1/3 cup rice wine vinegar
1/4 cup water
1 tsp Dijon mustard
1/2 tsp salt
1/4 tsp dried whole rosemary
1/4 tsp pepper
2 Tbsp soy sauce
1 tsp freshly grated lemon zest
1/4 cup fruity olive oil
1/2 cup sliced green onions
Place potatoes in large saucepan. Cover with cold water, bring to a boil. Cover, reduce heat, simmer 8 minutes or until tender. Drain, set aside.
Coat a small nonstick skillet with cooking spray; place over medium-high heat. Add mushrooms and saute 3 minutes. Add garlic, saute 1 minutes. Stir in vinegar and next 5 ingredients, cook 3 minutes or until liquid is reduced by half.
Remove from heat, stir in soy sauce, lemon zest and olive oil. Combine potato and green onions in large bowl, stir well. Pour vinegar mixture over drained potatoes, toss gently to coat. Serve warm or cold.
Serves 5.