Potato-Mushroom Salad, Warm

Ingredients

• 2 pounds baby red potatoes, halved
• 2 tbsp. olive oil
• 6 ounces shitake mushroom caps, cut into 1/2" dice
• 3 scallions, thinly sliced, white and pale green parts only
• 1 shallot, thinly sliced
• 1/8 tsp. dried thyme
• 1/8 tsp. dried sage
• 1/8 tsp. dried marjoram
• 1/8 tsp. dried basil
• 2 cloves fresh garlic, minced
• 2 tbsp. soy sauce
• 1 tsp. fine sea salt
• 1 tsp. freshly ground black pepper
• 1/3 cup mayonnaise
• 2 tbsp. apple cider vinegar
• 1/4 cup chopped fresh parsley leaves