POTATO SALAD with SHIITAKE
VINAIGRETTE
    The combination of shiitake mushrooms, rice
wine vinegar, and rosemary gives a delicate
earthy flavor to the dressing.
     5½ c cubed unpeeled Yukon gold potatoes
     (about 2 pounds)
      Vegetable cooking spray
     1 c  thinly sliced fresh shiitake mushroom caps
     (about 2-1/2 ounces)
     2    cloves garlic, minced
     1/2 c  rice wine vinegar
      1/4 c     water
     1 t  Dijon mustard
     ½ t  salt
     1/4 t     dried whole rosemary
      1/4 t     pepper
     2 T  olive oil
     1/2 c  sliced green onions
   Place potato in a large saucepan; cover with
water, and bring to a boil.  Cover , reduce heat,
and simmer 8 minutes or until tender; drain.  Set
aside.
   Coat a small nonstick skillet with cooking spray;
place over medium-high heat until hot.  Add
mushrooms and sauté 3 minutes.  Add garlic and
sauté 1 minute.  Stir in vinegar and next 5
ingredients and cook 3 minutes or until liquid is
reduced by half.  Remove from heat.   Stir in oil.
   Combine potato and green onions in a large bowl
and stir well.  Pour vinegar mixture over potato
mixture and toss gently to coat.  Serve warm or
cover and chill.

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