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Mushroom Potato Salad

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Mushroom Potato Salad is a bit more special than the ordinary potato salad. Although it would be delicious on any day of the week – it would also serve as a side dish on a special occasion. Perfect 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.

How to Organize for a Holiday or Party

I am starting to plan for our next holiday and imagining what will be sitting on the table at dinnertime. I love to plan and organize.

One year I was really into planning for Thanksgiving. The complete dinner from appetizers and drinks to dessert was outlined in a notebook.

Since everyone wants to come in 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.
 

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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 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 to Keep in Your Recipe Box

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.

This post contains affiliate links. Read my disclosure policy here.

 

Pared potatoes and sliced mushrooms fill a blue speckled bowl with an iron basket of unpeeled potatoes behind.
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5 from 4 votes

Mushroom Potato Salad

Mushroom Potato Salad is a bit more special than the ordinary potato salad.  Perfect warm or cold.
Course Salad
Cuisine Potatoes
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings 8 Servings
Calories 173kcal
Author Ginny McMeans

Ingredients

For the Mushrooms:

  • 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

For the Potatoes:

  • 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

More Ingredients:

  • 3 scallions
  • 1/3 cup finely chopped parsley
  • salt and pepper to taste

Instructions

For the mushrooms:

  • Cut the stems off of the mushrooms. Reserve them for another use.
  • Wipe the mushrooms clean with a damp cloth. Do not soak the mushrooms as they will soak up too too much of the water.
  • Slice the mushrooms and put 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 until firm but done where you can still pierce them with a fork.
  • Remove the potatoes an 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.
  • Following the measurement above for the potatoes add the white wine vinegar, tarragon, salt and pepper.
  • Lightly toss.
  • Add the mushrooms that have already marinated for an hour.
  • Also add the scallions and parsley.
  • You may also add some more salt and pepper to taste.
  • Toss the salad well but lightly so that you don’t break up the potatoes.
  • Serving size: About 1/2 to 1 cup

Nutrition

Nutrition Facts
Mushroom Potato Salad
Amount Per Serving (1 Serving)
Calories 173 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 1g5%
Sodium 303mg13%
Potassium 448mg13%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 255IU5%
Vitamin C 14.8mg18%
Calcium 28mg3%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.

Potatoes don’t always freeze well and this salad is one that shuls 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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