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Mushroom-Potato Salad with White Beans

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Description Edit


Ingredients Edit

  • 1 lb. small white or Yukon gold potatoes, quartered
  • 8 oz. Mushrooms, preferably cremini, quartered
  • 2 Tbs. olive oil, preferably extra-virgin
  • 1/4 tsp. salt
  • 1/ 4 tsp. freshly ground pepper
  • 4-oz. jar roasted red bell peppers in water, drained and chopped
  • 2 small cloves garlic, very thinly sliced
  • 1 Tbs. cider vinegar
  • 1 cup canned cannellini (white kidney) beans, rinsed and drained
  • 1/4 cup chopped fresh basil

Directions Edit

In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain well. Transfer to large bowl and set aside.

Meanwhile, preheat broiler. In medium bowl, toss Mushrooms with 1 tablespoon oil 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.

In small saucepan, combine pepper strips, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

Add red pepper mixture to potatoes along with broiled Mushrooms, beans and basil. Toss gently to blend and serve.

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