Potato-Portobello Salad

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 teaspoon pepper black
• 2 tablespoons capers 
• 0.5 teaspoon basil dried
• 0.5 teaspoon tarragon dried
• 0.3 cup parsley fresh chopped
• 8  garlic cloves minced
• 0.5 cup green onions sliced
• 3 tablespoons juice of lemon 
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon oregano dried
• 2  portobello mushroom caps thinly sliced
• 2.3 pounds potatoes red sliced ()

Equipment

• bowl
• sauce pan

Directions

1. Place potato in a saucepan, and cover with water; bring to a boil. Reduce heat, and simmer 10 minutes or until tender; drain. Cool.
2. Combine green onions and next 10 ingredients (onions through garlic) in a large bowl.
3. Add potato and mushrooms, and toss well.