A salad with mushrooms and potatoes is a hearty and flavorful dish that's perfect as a side or a main course. Combining tender potatoes with savory mushrooms and fresh herbs makes for a satisfying and nutritious meal. Here’s a simple recipe for a warm mushroom and potato salad:
Ingredients:
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For the Salad:
- 1 pound (450 g) small potatoes (such as baby potatoes or new potatoes), halved or quartered
- 8 oz (225 g) mushrooms (such as cremini, button, or a mix), sliced
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar or lemon juice
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
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For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for sweetness)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
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Prepare and Cook the Potatoes:
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the halved or quartered potatoes with 2 tablespoons of olive oil, salt, pepper, and dried thyme or rosemary.
- Spread the potatoes on a baking sheet in a single layer.
- Roast in the preheated oven for about 20-25 minutes, or until tender and golden brown, flipping halfway through.
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Cook the Mushrooms:
- While the potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the sliced mushrooms, garlic powder, salt, and pepper.
- Cook until the mushrooms are browned and tender, about 8-10 minutes. Set aside.
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Make the Dressing:
- In a small bowl or jar, whisk together the olive oil, balsamic vinegar (or red wine vinegar), Dijon mustard, honey (if using), minced garlic, salt, and pepper until well combined.
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Combine the Salad:
- In a large bowl, combine the roasted potatoes, cooked mushrooms, chopped red onion, and fresh parsley.
- Drizzle the dressing over the salad and toss gently to coat all ingredients.
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Garnish and Serve:
- If desired, sprinkle crumbled feta cheese over the top.
- Serve warm or at room temperature.
Tips:
- Variations: You can add other vegetables such as bell peppers or green beans to the salad. For extra protein, consider adding cooked chicken or bacon bits.
- Potatoes: For a creamier texture, you can use Yukon Gold potatoes or fingerling potatoes.
- Make-Ahead: This salad can be made ahead of time and stored in the refrigerator for up to 3 days. Just add the dressing before serving.
This mushroom and potato salad is a warm, comforting dish that’s perfect for any time of the year. Enjoy!
