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Description
Who said potato salad has to be heavy and full of mayo? This homemade salad subs in zesty extra virgin olive oil, brown mustard and tangy apple cider vinegar in place of high-fat mayonnaise, offering more flavor and fewer calories than your traditional potato salad. In addition to this salad’s unique dressing, it includes White mushrooms, which help to boost its nutritional value and adds a rich umami flavor, giving it a robust taste that creamy potato salad simply lacks.
This recipe also uses small potatoes, encouraging you to eat fewer large mouthfuls, while still achieving that satisfying feeling. And, it’s easy to make! Just boil your potatoes and heat the sliced mushrooms until tender. From there, whisk your dressing together and it’s ready to serve.
This homemade potato salad recipe is the perfect summer treat and makes an excellent side for many dishes — making it a picnic favorite.
Thank you to The Mushroom Council for sharing this mouth-watering recipe with us.
Ingredients
Potato Salad
- 24 oz small potatoes, halved
- 1 tbsp extra virgin olive oil
- 8 oz White Monterey mushrooms, halved
- Pinch of fine sea salt
- Pinch of ground black pepper
Dressing
- 2 tsp apple cider vinegar
- 1 tsp brown mustard
- ¼ cup extra virgin olive oil
- 2 tbsp chopped chives
- ½ tsp fine sea salt, or to taste
- ¼ tsp ground black pepper, or to taste
Instructions
- Clean your potatoes by rinsing and scrubbing under running water. Clean your mushrooms with our tips for preparing mushrooms here. Do not rinse under water like your potatoes, as this can compromise their texture and taste.
- Cut your small potatoes in half. If using larger potatoes, dice into cubes about the size of a quarter. Cut your fresh White or Brown mushrooms in half, or bite-sized.
- Place the potatoes in a medium pot filled with enough water to rise two inches above your halves. Bring to boil and cook until tender, about 10 minutes, depending on the size of your potato halves.
- While the potatoes cook, heat the olive oil in a medium skillet over medium-high. Add your sliced mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle in a pinch each of salt and pepper.
- Drain your potatoes and allow them to cool slightly before handling, or use tongs to add them to a large bowl. Add your sauteed mushrooms.
- Whisk together the vinegar and mustard in a small bowl, then whisk in the olive oil until smooth. Add your chopped chives, salt and pepper, then whisk until combined.
- Drizzle the dressing over your potatoes and mushrooms then toss to coat. Serve at room temperature.
This recipe is a wonderful dish to bring to your next BBQ, giving guests a healthier option than traditional potato salad. Plus, without mayonnaise, you won’t have to worry about it sitting out.
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