Best 4 Warm Potato And Mushroom Salad Recipes

Indulge in the earthy goodness of Warm Potato and Mushroom Salad, a delightful medley of flavors and textures that will tantalize your taste buds. This delectable dish features tender potatoes and meaty mushrooms sautéed to perfection, tossed in a tangy vinaigrette dressing. The addition of fresh herbs, such as thyme and parsley, brings a burst of aromatic freshness, while a sprinkle of Parmesan cheese adds a touch of richness and umami. This versatile salad can be served warm as a main course or as a hearty side dish, and it also makes for a fantastic vegetarian option. Explore variations of this classic recipe, including a vegan version with roasted sweet potatoes and a creamy avocado dressing, as well as a hearty rendition with bacon and a cider vinaigrette. Whether you're a seasoned cook or a novice in the kitchen, you'll find the perfect Warm Potato and Mushroom Salad recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED MUSHROOM AND POTATO SALAD

Roasted Mushroom and Potato Salad image

This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 7

Ingredients

1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound red new potatoes, quartered
1/4 cup packed fresh parsley leaves
2 to 3 teaspoons sherry or red-wine vinegar
2 tablespoons capers (optional), rinsed

Steps:

Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g

MOMMA'S WARM POTATO SALAD

Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

WARM POTATO SALAD

Warm Potato Salad image

Provided by Food Network Kitchen

Number Of Ingredients 7

Ingredients

1 pound new potatoes, scrubbed and cut into 1/4" slices
4 tablespoons white wine vinegar
2 tablespoons Dijon mustard
salt & pepper
1/2 cup olive oil
2 scallions, thinly sliced
3 tablespoons chopped fresh parsley

Steps:

In a large pot of boiling water, cook potatoes until they are tender. In a large bowl whisk together the vinegar and the mustard. Season with salt & pepper. Whisk in the olive oil a third at a time until it binds together. Add the warm, drained potatoes and toss to coat. Let the potatoes sit for 10 minutes or longer to absorb the flavor of the dressing. Add the scallions and parsley and toss to coat. Season well with salt & pepper.

WARM MUSHROOM SALAD

Warm Mushroom Salad image

Provided by Ina Garten

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound cremini mushrooms
2 tablespoons unsalted butter
4 tablespoons good olive oil, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 bunches of fresh arugula, washed and spun dry
8 slices good Italian prosciutto
2 tablespoons sherry wine vinegar
Chunk of Parmesan cheese
8 sun-dried tomatoes in oil, drained and julienned
Fresh flat-leaf parsley leaves

Steps:

Clean the mushrooms by brushing the tops with a clean sponge. Don't wash them! Remove and discard the stems and slice the caps 1/4 to 1/2 inch thick. In a large saute pan, heat the butter and 2 tablespoons of the olive oil until bubbly. Add the mushrooms, salt, and pepper to the pan, and saute for 3 minutes over medium heat, tossing frequently. Reduce the heat to low and saute for another 2 to 3 minutes, until cooked through.
Meanwhile, arrange the arugula on 4 lunch plates (or on a platter) and cover each portion with 2 slices of prosciutto. When the mushrooms are cooked, add the sherry vinegar and the remaining 2 tablespoons of olive oil to the hot pan. Spoon the mushrooms and sauce on top of the prosciutto. With a vegetable peeler, make large shavings of Parmesan cheese and place on top of the hot mushrooms. Sprinkle with the sun-dried tomatoes, parsley leaves, salt, and pepper, and serve warm.

Tips:

Choose the Right Potatoes: Opt for firm, waxy potatoes like Yukon Gold or Red Bliss, as they hold their shape well during cooking. Avoid starchy varieties like Russet potatoes, which tend to fall apart.
Slice Potatoes Evenly: Cut the potatoes into uniform slices to ensure even cooking. This will help them cook through at the same rate and prevent some pieces from becoming overcooked while others remain undercooked.
Don't Overcook the Potatoes: Keep an eye on the potatoes during boiling to prevent overcooking. Overcooked potatoes will become mushy and lose their texture.
Use Good Quality Olive Oil: Choose a flavorful extra virgin olive oil to enhance the taste of the salad. Look for oils made from olives grown in regions known for their high-quality olive oil, such as Italy, Greece, or Spain.
Roast the Mushrooms: Roasting the mushrooms in the oven intensifies their flavor and gives them a slightly caramelized texture. This adds depth and complexity to the salad.
Make a Simple Dressing: The dressing for this salad is a simple vinaigrette made with olive oil, vinegar, Dijon mustard, salt, and pepper. The tangy vinaigrette complements the roasted mushrooms and potatoes perfectly.
Add Fresh Herbs: Fresh herbs like parsley, chives, or dill add a pop of freshness and flavor to the salad. Chop them finely and sprinkle them on top before serving.
Serve Warm or at Room Temperature: This salad can be served warm or at room temperature. If serving warm, let it cool slightly before adding the dressing and herbs to prevent wilting.

Conclusion:

This warm potato and mushroom salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. The combination of roasted mushrooms, tender potatoes, and a tangy vinaigrette creates a harmonious blend of flavors and textures. It's a perfect dish for a weeknight meal or a special occasion. Feel free to experiment with different types of potatoes, mushrooms, and herbs to create your own unique variation of this classic salad.