Mushroom-Potato Salad with White Beans Recipe

Name: Mushroom-Potato Salad with White Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. small white or Yukon gold potatoes, quartered; 8 oz. mushrooms, preferably cremini, quartered; 2 Tbs. olive oil, preferably extra-virgin; 1/4 tsp. salt; 1/ 4 tsp. freshly ground pepper; 4-oz. jar roasted red bell peppers in water, drained and chopped; 2 small cloves garlic, very thinly sliced; 1 Tbs. cider vinegar; 1 cup canned cannellini (white kidney) beans, rinsed and drained; 1/4 cup chopped fresh basil

Servings: persons

1 lb. small white or Yukon gold potatoes, quartered
8 oz. mushrooms, preferably cremini, quartered
2 Tbs. olive oil, preferably extra-virgin
1/4 tsp. salt
1/ 4 tsp. freshly ground pepper
4-oz. jar roasted red bell peppers in water, drained and chopped
2 small cloves garlic, very thinly sliced
1 Tbs. cider vinegar
1 cup canned cannellini (white kidney) beans, rinsed and drained
1/4 cup chopped fresh basil

1
In medium saucepan, combine potatoes and cold water to cover.
2
Bring to a boil, reduce heat and simmer until tender, about 12 minutes.
3
Drain well.
4
Transfer to large bowl and set aside.
5
Meanwhile, preheat broiler.
6
In medium bowl, toss mushrooms with 1 tablespoon oil 1/8 teaspoon salt and 1/8 teaspoon ground pepper.
7
Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes.
8
Set aside.
9
In small saucepan, combine pepper strips, garlic and remaining 1 tablespoon oil.
10
Cook gently over medium-low heat, stirring, 5 minutes.
11
Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
12
Add red pepper mixture to potatoes along with broiled mushrooms, beans and basil.
13
Toss gently to blend and serve.

709

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. small white or Yukon gold potatoes, quartered, 8 oz. mushrooms, preferably cremini, quartered, 2 Tbs. olive oil, preferably extra-virgin, 1/4 tsp. salt, and more.

Yes, Mushroom-Potato Salad with White Beans falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mushroom-Potato Salad with White Beans

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