Grilled Cornish Hens with Warm Potato and Portobello Salad

Ingredients

• 1 3/4 pounds Yukon Gold potatoes
• 1 1/2 pounds Portobello mushrooms, stems removed
• 1/4 cup vegetable oil
• Salt and freshly ground pepper
• 2 Cornish hens (about 1 1/4 pounds each), halved lengthwise, backbones removed
• 1/2 cup chopped flat-leaf parsley
• 1/3 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon white wine vinegar

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