Warm Potato and Mushroom Salad Recipe

Name: Warm Potato and Mushroom Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

1
Preheat oven to 425F.
2
Toss potatoes with 2 teaspoons oil in large bowl.
3
Season with salt and pepper.
4
Arrange potatoes in single layer on nonstick baking sheet.
5
Bake until crisp and golden, turning occasionally, about 25 minutes.
6
Heat 1 tablespoon oil in large nonstick skillet over high heat.
7
Add mushrooms; saute until golden, about 4 minutes.
8
Add parsley and garlic; stir 1 minute.
9
Transfer to plate.
10
Add vinegar and stock to skillet; boil until reduced by half, about 1 minute.
11
Cool slightly.
12
Whisk in remaining 1 tablespoon oil.
13
Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette.
14
Divide greens among plates.
15
Arrange potato slices in circle atop greens on each plate.
16
Mound mushrooms in center.
17
Drizzle remaining vinaigrette over and serve.

283

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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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Warm Potato and Mushroom Salad 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!

Warm Potato and Mushroom Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions