A salad with mushrooms and potatoes combines earthy flavors with a hearty, satisfying texture. This warm or room-temperature salad is perfect as a main dish or a side. Here’s a recipe to help you create this flavorful salad:
Ingredients:
For the Salad:
- 1 pound (450g) baby potatoes or new potatoes, halved
- 8 ounces (225g) mushrooms, sliced (button mushrooms, cremini, or your choice)
- 1 small red onion, thinly sliced
- 2 cups fresh spinach or mixed greens
- 2 tablespoons fresh parsley, chopped
- 1/4 cup crumbled feta cheese (optional)
For the Dressing:
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar (or red wine vinegar)
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1 teaspoon honey (or maple syrup)
- Salt and pepper, to taste
Instructions:
1. Prepare the Potatoes:
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Cook the Potatoes:
- Place the halved baby potatoes in a pot of salted water. Bring to a boil and cook until tender, about 10-15 minutes. You should be able to easily pierce them with a fork.
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Drain and Cool:
- Drain the potatoes and let them cool slightly. You can also cut them into bite-sized pieces if they are too large.
2. Prepare the Mushrooms:
- Sauté the Mushrooms:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and cook until they are golden brown and tender, about 5-7 minutes. Season with salt and pepper.
3. Prepare the Dressing:
- Combine Ingredients:
- In a small bowl or jar, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, minced garlic, honey, salt, and pepper until well combined.
4. Assemble the Salad:
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Combine Ingredients:
- In a large bowl, combine the cooked potatoes, sautéed mushrooms, thinly sliced red onion, and fresh spinach or mixed greens.
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Add Dressing:
- Drizzle the dressing over the salad and toss gently to coat all the ingredients.
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Add Fresh Herbs and Cheese:
- Sprinkle with chopped fresh parsley and crumbled feta cheese, if using.
5. Serve:
- Serve Warm or at Room Temperature:
- The salad can be served warm or at room temperature. If making in advance, allow the salad to cool slightly before serving.
Tips:
- Mushroom Variety: Experiment with different types of mushrooms such as shiitake or portobello for varied flavors.
- Potato Alternatives: You can use other types of potatoes like red potatoes or Yukon Gold; adjust cooking time as needed.
- Additions: Consider adding other vegetables like bell peppers or green beans for extra color and texture.
Enjoy your salad with mushrooms and potatoes—it's a delicious blend of savory, earthy flavors that make for a hearty and satisfying dish!
