Salad with mushrooms and potatoes

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:

1. 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.

2. 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:

1. 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:

1. 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:

1. Combine Ingredients:

   • In a large bowl, combine the cooked potatoes, sautéed mushrooms, thinly sliced red onion, and fresh spinach or mixed greens.

2. Add Dressing:

   • Drizzle the dressing over the salad and toss gently to coat all the ingredients.

3. Add Fresh Herbs and Cheese:

   • Sprinkle with chopped fresh parsley and crumbled feta cheese, if using.

5. Serve:

1. 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!