WARM POTATO AND MUSHROOM SALAD
Provided by Antonio Ortega
Categories Salad Leafy Green Mushroom Potato Side Roast Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet. Bake until crisp and golden, turning occasionally, about 25 minutes.
- Heat 1 tablespoon oil in large nonstick skillet over high heat. Add mushrooms; sauté until golden, about 4 minutes. Add parsley and garlic; stir 1 minute. Transfer to plate. Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly. Whisk in remaining 1 tablespoon oil.
- Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center. Drizzle remaining vinaigrette over and serve.
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Alondra Martinez
[email protected]This salad is a great way to get your kids to eat their vegetables.
DB_ Daniyal
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover potatoes and mushrooms.
Savgil Menawal
[email protected]I've made this salad several times and it's always a hit. It's a great side dish for grilled meats or fish.
Iam_ Arikeade
[email protected]This salad is a little bit different, but in a good way. The flavors are unique and interesting.
Kabbo Khan
[email protected]I'm not a big fan of warm salads, but this one was actually really good. The potatoes and mushrooms were perfectly cooked and the dressing was flavorful.
Mirdith Joseph
[email protected]This salad is a great way to get your daily dose of vegetables.
Elizabeth Appiah
[email protected]I made this salad for my family and they all loved it! Even my picky kids ate it without complaint.
Raj Tamang
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and the results are delicious.
Maria Sanchez
[email protected]I was pleasantly surprised by how much I enjoyed this salad. The warm potatoes and mushrooms were a great combination, and the dressing was light and flavorful.
Ayaan Jan
[email protected]This salad is simple to make and packed with flavor. I love the combination of potatoes, mushrooms, and herbs.
Aishe Aishe
[email protected]I'm always looking for new ways to cook potatoes and mushrooms, and this recipe definitely fits the bill. The salad was delicious and I'll definitely be making it again.
Bijay Pokharel
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique flavor combination.
Joy Ayomide
[email protected]This salad is a great way to use up leftover potatoes and mushrooms.
Bishal Yogi
[email protected]I love that this salad is warm and hearty. It's perfect for a cold night.
Danidu Nadun
[email protected]This recipe was easy to follow and turned out great! I used baby potatoes and cremini mushrooms, and the salad was a perfect side dish for my grilled chicken.
Aqeem Mohammed
[email protected]I'm not a big fan of mushrooms, but this salad changed my mind! The mushrooms were perfectly cooked and had a great flavor.
Mukesh Dahal
[email protected]This salad was a hit at my last potluck! Everyone loved the warm, savory flavors of the potatoes and mushrooms. I will definitely be making this again.