Mushroom Potato Salad
Mushroom Potato Salad is a bit more special than the ordinary potato salad. Perfect warm or cold.
Prep Time 1 hour hour 30 minutes minutes Cook Time 15 minutes minutes Total Time 1 hour hour 45 minutes minutes
For the Mushrooms:
- 16 ounces mushrooms - white button
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar
- ¼ cup fresh lemon juice
- ½ teaspoon dried tarragon
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper
For the Potatoes:
- 1 pound yukon gold potatoes
- ⅓ cup white wine vinegar
- ½ teaspoon dried tarragon
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
More Ingredients:
- 3 scallions
- ⅓ cup finely chopped parsley
- salt and pepper to taste
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 ¼" 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 cup
Serving: 1Serving | Calories: 245kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 2g | Sodium: 401mg | Potassium: 604mg | Fiber: 3g | Sugar: 3g | Vitamin A: 341IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 2mg