Potato Salad with Broccoli and BBQ Mushrooms

Prep Time: 25 mins. | Cook Time: 15 mins. | Serves: 6-8

1 ½ lbs mini potatoes

3 cups (750 ml) quartered cremini mushrooms

2 Tbsp (30 ml) olive oil

1 Tbsp (15 ml) balsamic vinegar

¼ tsp (1 ml) each of salt and dried oregano

3 cups (750 ml) broccoli florets

Mustard vinaigrette

¼ cup (60 ml) olive oil

? cup (75 ml) chopped green onions

1 Tbsp (15 ml) cider vinegar

1 tsp (5 ml) Dijon mustard

1 tsp (5 ml) honey

¼ tsp (1 ml) salt

1. Bring large pot of water to boil. Add potatoes and cook until tender (20-25 minutes). Cut potatoes in half.

2. While potatoes are cooking, marinate mushrooms for 5 minutes in olive oil, balsamic vinegar, salt and oregano. Grill mushrooms until tender.

3. Steam broccoli until tender crisp.

4. In a small bowl, mix vinaigrette ingredients. Set aside.

5. In a large serving dish, toss potatoes, mushrooms and broccoli with vinaigrette.