Potato Salad With Shiitake Mushrooms, Asparagus And

Name: Potato Salad With Shiitake Mushrooms, Asparagus And Kalamata Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Salad; 1 pound Asparagus; 2 pounds Baby Gold Potatoes (cubed w/ peel on); 1/2 cup Green Onions, sliced; 1/2 cup Pitted and sliced Kalamata Olives; For the Dressing; 1 cup Shiitake Mushrooms, sliced; 2 cloves garlic, minced; 1/2 cup Seasoned Rice Vinegar ( I use Nakno brand); 1 teaspoon Dijon Mustard; 1/4 cup water; 1/4 teaspoon Dried Rosemary; 1/2 teaspoon Kosher Salt; 1/4 teaspoon Pepper; 2 tablespoons Extra Virgin Olive Oil

Servings: persons

For the Salad
1 pound Asparagus
2 pounds Baby Gold Potatoes (cubed w/ peel on)
1/2 cup Green Onions, sliced
1/2 cup Pitted and sliced Kalamata Olives
For the Dressing
1 cup Shiitake Mushrooms, sliced
2 cloves garlic, minced
1/2 cup Seasoned Rice Vinegar ( I use Nakno brand)
1 teaspoon Dijon Mustard
1/4 cup water
1/4 teaspoon Dried Rosemary
1/2 teaspoon Kosher Salt
1/4 teaspoon Pepper
2 tablespoons Extra Virgin Olive Oil

1
Wash and cube potatoes. Place in pan and cover with water. Bring to a boil. Cover, reduce heat and simmer until semi-fork tender.
2
Wash Asparagus and trim off woody end. Cut into bite sized pieces.
3
When potatoes are semi tender add asparagus and cook until they turn a bright green but are still crisp. The potatoes should be done at the same time.
4
Put garlic, vinegar, dijon mustard, rosemary, salt, pepper and water in a jar and shake until mixed well. Set aside.
5
Saute Mushrooms and garlic in a small pan coated with a little olive oil for about 2 to 3 minutes. Add vinegar mixture simmer until reduced to half.
6
Stir in olive oil until well mixed.
7
Combine Asparagus, Potatoes, Olives and Green Onions in a large bowl.
8
Pour dressing over the potato mixture and toss until well coated.
9
The salad can be served warm, room temperature or chilled. The flavors blend very well when chilled.

298

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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

You need 15 ingredients. The key ingredients include: For the Salad, 1 pound Asparagus, 2 pounds Baby Gold Potatoes (cubed w/ peel on), 1/2 cup Green Onions, sliced, and more.

Yes, Potato Salad With Shiitake Mushrooms, Asparagus And Kalamata Olives 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.

That's it — enjoy your meal!

Potato Salad With Shiitake Mushrooms, Asparagus And Kalamata Olives

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions