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 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

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.

No additional tips available.

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

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.

Warm Potato and Mushroom Salad

How did you like this recipe?

Frequently Asked Questions