Grilled Mushroom Potato Salad With Dijon Mustard Vinaigrette

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4 large shiitake mushrooms

2 large portobello mushroom, stems removed

1 cup olive oil, divided

Salt and freshly ground pepper

8 large red potatoes, cut into 1-inch cubes, cooked

1 large red onion, finely sliced

2 red peppers, julienned

1/2 cup white wine vinegar

2 tablespoons Dijon mustard

2 cloves garlic, finely chopped

1 tablespoon finely chopped fresh thyme

1/4 cup coarsely chopped fresh flat leaf parsley

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