Potato-Portobello Salad

• 5 cups (1/4-inch-thick) sliced red potato (about 2 1/4 pounds)
• 1/2 cup sliced green onions
• 1/4 cup chopped fresh parsley
• 3 tablespoons lemon juice
• 2 tablespoons capers
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried tarragon
• 1/4 teaspoon black pepper
• 8 garlic cloves, minced
• 2 portobello mushroom caps, thinly sliced

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. Add potato and mushrooms, and toss well.

red potato, green onions, parsley, lemon juice, capers, extravirgin olive oil, balsamic vinegar, basil, oregano, tarragon, black pepper, garlic, portobello mushroom caps

Taken from www.myrecipes.com/recipe/potato-portobello-salad (may not work)