Warm Washington Potato Salad

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  • Complexity: easy
  • 20 minutes
  • 30 minutes
  • 50 minutes (+ 30 minutes standing time)
  • Serves: 4
  • Cal: 398
  • By: Douglas a. Fisher, Inland Northwest Culinary Academy at Spokane Community College Spokane, Washington
Warm Washington Potato Salad

With meaty marinated portobello mushrooms, this warm potato salad can be served as a vegetarian main dish or side dish.

Ingredients

  • Mushroom Marinade:
  • 3 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 2 tsp grainy Dijon mustard
  • 1 tbsp liquid honey
  • 1 tbsp finely chopped fresh rosemary
  • 1 tbsp chopped fresh thyme
  • ¼ tsp sea salt
  • ¼ tsp freshly ground black pepper
  • 2 medium portobello mushrooms, stems and gills removed
  • Potato Salad:
  • 1 1/2 lbs Washington red or Yukon Gold new potatoes, scrubbed
  • 1 tbsp olive oil
  • 1/2 cup thinly sliced sweet onion, preferably Walla Walla
  • Dressing:
  • 1/4 cup olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp grainy Dijon mustard
  • 1 tbsp liquid honey
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp chopped fresh chives
  • Notes

    The dark brown gills of portobello mushrooms are edible but leach a brown liquid when cooked and some find this visually unappealing. To remove gills, use a spoon to scrape and discard gills.

    Substitute finely chopped fresh chives with parsley or tarragon if desired.

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    Category

    Gluten Free | Side | Vegan