Name: Mushroom Potato Salad
Prep time: 90 min
Cook time: 15 min
Total time: 105 min
Ingredients: 16 ounces mushrooms (- white button); 1/2 cup extra virgin olive oil; 1/4 cup white wine vinegar; 1/4 cup fresh lemon juice; 1/2 teaspoon dried tarragon; 1/2 teaspoon sea salt; 1/4 teaspoon ground black pepper; 1 pound yukon gold potatoes; 1/3 cup white wine vinegar; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 3 scallions; 1/3 cup finely chopped parsley; salt and pepper to taste

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Mushroom Potato Salad is a bit more special than the ordinary potato salad. You'll learn how to make it vegan and it's perfect served either warm or cold.

Mushroom Potato Salad in a wedgwood blue bowl sprinkled with fresh parsley.

This potato salad is different in that it has mushrooms included. There's a tangy dressing that is reminiscent of German potato salad.

There are only three ingredients excluding the dressings. I say dressings because there are two simple and unique ones.

The mushrooms need to marinate in it's dressing (so good) and then there is a final dressing when the mushrooms and scallions are added.

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🍽 How to organize a get together
🥗 Versatile warm and cold salads
🥘 Ingredients
🔪 Instructions
Recipe
📋 Recipe

🍽 How to organize a get together

I am starting to plan for our next get together and imagining what will be sitting on the table. I love to plan and organize.
One year I was really into planning for Thanksgiving. The complete dinner from appetizers and drinks to dessert were outlined in a notebook.
Since everyone wants to come into the kitchen and help I thought I'd take the thinking out of the party.
I put a post-it on each serving dish with what recipe was going to go inside. There was even a time schedule when I had to tackle each dish.
On the big day it really turned out to be fun and one of my sisters was impressed at how easy everything came together. I really think she meant it!
So this year my mind is going there again and I think this refreshing and special Mushroom Potato Salad will be right there, no over there, on the table.

Mushroom Potato Salad being seen from overhead. Thick slices of potatoes and mushrooms are sprinkled with scallion slices all on a blue background.

It is nice to have a variety of salads that you can turn to in looking for an extra side dish for the dinner table or for a party.

The great thing is that many salads can be served warm or cold. Just like this one. Many pasta salads and potato salads can often be cold or warm.

This works great when you either don't want to have to keep the salad refrigerated and also when it's just too cold and a green salad isn't so inviting.

🥗 Versatile warm and cold salads

A no-brainer in the arena of making everybody happy is this Fully Loaded Black Bean Salad.
Panzanella Pasta Salad is modeled after a famous side and can be a meal in itself.
A Balsamic dressing really puts Company Worthy Bowtie Pasta over-the-top.

Mushroom Potato Salad in a wedgwood blue bowl closeup photo of potatoes and mushrooms mixed in the salad.

🥘 Ingredients

For the Mushrooms:

White button mushrooms are the perfect earthy tasting foil.
Extra virgin olive oil adds flavor.
White wine vinegar is acidic and helps the flavors become infused.
Fresh lemon juice brings so much flavor quality to the salad dressing.
Dried tarragon is a wonderful herb for this fresh dressing.

For the Potatoes:

Yukon gold potatoes are milder and creamier.
White wine vinegar is acidic and is milder than red wine vinegar.
Dried tarragon
Salt & pepper add contrasting seasoning.

More Ingredients:

Scallions give a little bit of onion seasoning.
Parsley is a very nice herb for garnishing.

🔪 Instructions

For the mushrooms:

Cut the stems off of the mushrooms and reserve them for another use.
Wipe the mushrooms clean with a damp cloth. Do not soak the mushrooms as they will soak up too much of the water.
Slice the mushrooms and put them in a medium-size bowl.
Add the oil, vinegar, lemon juice, tarragon, salt, and pepper.
Toss and let marinate for an hour.

For the potatoes:

Peel the potatoes and cut in half in preparation for steaming.
Steam over boing water for 10-15 minutes. You want them on the firm side. Make sure you can pierce them with a fork.
Remove the potatoes and let cool.
Slice the potatoes to the thickness that you can see in the photo. About 1/4" thick.
Place the potatoes in a large bowl.
Add the white wine vinegar, tarragon, salt, and pepper.
Lightly toss. These are fun wooden spoons for tossing and serving.
Add the mushrooms that have already marinated for an hour.
Add the scallions and parsley.
Toss the salad well. Don’t break up the potatoes.
Serving size: About 1/2 to 1 cup

Potatoes don't always freeze well and this salad is one that should be eaten fresh.

It is delicious for about four or five days.

I'm trying to figure out which photo you might like to see the most for the three warm/cold salads I mentioned above.

How about a nice Black Bean Salad for contrast?

Fully Loaded Black Bean Salad is bright with yellow, black, orange and green and it's served in a giant green cup.

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If you take a photo of your delicious Mushroom Potato Salad I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Your opinion means a lot to me and if you'd like to leave a comment and possibly a star rating I'd love to hear your thoughts.

Recipe

📋 Recipe

Pared potatoes and sliced mushrooms fill a blue speckled bowl with an iron basket of unpeeled potatoes behind.

Mushroom Potato Salad

Ginny McMeans

Mushroom Potato Salad is a bit more special than the ordinary potato salad. Perfect warm or cold.

5 from 4 votes

Print Recipe

Prep Time 1 hr 30 mins

Cook Time 15 mins

Total Time 1 hr 45 mins

Course Salad

Cuisine Potatoes

Servings Servings

Calories 245 kcal