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Warm Potato and Mushroom Salad


1 1/2 pounds russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry.

2 tablespoons plus 2 teaspoons extra-virgin olive oil

4 large button mushrooms, sliced

1/4-pound fresh shiitake mushrooms, stemmed, quartered

1/4 cup minced fresh parsley

1 large garlic clove, minced

1 red bell pepper, seeded and thinly sliced

2 medium tomatoes, seeded and sliced

3 tablespoons Sherry wine vinegar or red wine vinegar

2 tablespoons chicken stock or canned low-salt broth

8 cups torn mixed greens

1 fresh chive bunch, minced

1 fresh Italian Parsley bunch, chopped and stems removed


Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.

Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.

Toss greens, peppers, tomatoes, parsley and chives in large bowl with 2 tablespoons warm vinaigrette. Add potatoes and mushrooms, toss, and divide among serving plates. Drizzle remaining vinaigrette over and serve

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