delicious salad

Warm Mushroom-Potato Salad


  • 2 pounds baby red potatoes, halved 2 tablespoons olive oil
  • 6 ounces shiitake mushrooms caps, cut into ½-inch dice
  • 3 scallions, thinly sliced, white and pale green parts only
    shallot, thinly sliced
  • ½ teaspoon dried thyme
  • ½ teaspoon dried sage
  • ½ teaspoon ground marjoram
  • ½ teaspoon dried basil
  • 2 cloves fresh garlic, minced
  • 2 tablespoons soy sauce
  • 1 teaspoon fine sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/3 cup mayonnaise
  • 2 tablespoons apple-cider vinegar
  • ¼ cup chopped fresh parsley leaves

Place the potatoes into a medium pot. Cover with water. Bring to a boil over medium heat and cook for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and return to the pot Meanwhile, heat the oil in a medium skillet over medium heat. Add the mushrooms and scallions, shallot, thyme, sage, marjoram, and basil. Saute for 4-5 minutes until shallots and mushrooms are softened.

Add the mushroom mixture to the drained potatoes.

In a small bowl mix the minced garlic, soy sauce, salt, pepper; mayonnaise, vinegar and parsley. Add to the pot and toss to coat the potatoes.

Status: Parve
Prep Time: 5 minutes
Cook Time: 25 minutes
Yield: 6-8 servings

Recipe by Susie Fishbein

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