This delicious Potato Salad with Mushrooms and Onions, tossed with a beautiful, tangy dijon mustard dressing, is one of my family’s favorite side-dish salads.
Happy Sunday, Friends!!
MOMS! HAPPY MOTHER’S DAY!! I hope you got to enjoy YOUR weekend!
When asked what I wanted for Mother’s Day, I said, sleep. That’s all I want. I want to SLEEP-IN! Like, don’t wake me up until this body wants to wake up on its own. Ya know what I mean?
WHO knew that the day I had kids was also the day I had to part with sleep. I miss that son of a gun!
However, since sleeping-in is not an option, because they WILL jump on my bed as soon as 6 a.m. hits, I jumped on Amazon and ordered myself a 3-hour house cleaning service aaaaaand a pair of shoes! Best presents, ever!
I am also looking forward to inhaling that Strawberries and Cream Ice Cream Cake that I made for myself. *happy*
So I made you taters! YAY!
Truly, this potato salad is SO awesome. It’s incredibly flavorful, the texture is amazing, and we LOVES IT! I think that’s all that matters. I wanted to spread the love, thus I’m sharing it with you!
The first time I made this salad, I was stoked! I love dijon mustard, and I will find a way to toss it/spread it on anything and everything. Also, potatoes love lots of flavor, and the mustard dressing delivers just that. The mushrooms and onions are the cherry on top. Finger-licking good. I promise.
You’re also going to find fresh thyme in there. YUMMERS! I love, love, love thyme! Check out my Savory Feta Cheese French Toast – all my thyme-love lives in that recipe.
Enjoy the rest of YOUR day Moms, and if you have 30 minutes to spare, have someone make this potato salad for you!!
ENJOY!
Dijon Potato Salad with Mushrooms and Onions
Ingredients
- 1- pound small red potatoes , quartered
- 1/2 teaspoon salt
- 3 tablespoons olive oil
- 1 package (8-ounces) button mushrooms, halved
- 2 small yellow onions , thinly sliced
- 1/4 teaspoon fresh thyme
- salt and fresh ground pepper , to taste
- Freshly Shredded Parmesan Cheese , for garnish
- 1/4 cup olive oil
- 3 tablespoons dijon mustard
- 1 teaspoon white vinegar
- salt and fresh ground pepper , to taste
Instructions
- Place quartered potatoes in a pot; cover with water and add salt.
- Cook potatoes over medium-high heat; bring to a boil and cover.
- Continue to cook for 3 to 5 minutes, or until fork tender.
- Remove from heat and place under cold water; rinse until cool and pat dry.
- In the meantime, heat olive oil in frying pan over medium heat.
- Add mushrooms and onions.
- Stir in fresh thyme.
- Season with salt and pepper.
- Cook over medium heat, stirring frequently, for 3 to 5 minutes, or until onions are translucent.
- Remove from heat; let stand 5 minutes.
- Combine potatoes and mushroom mixture in a salad bowl.
- In a separate mixing bowl, whisk together olive oil, dijon mustard, white vinegar, salt and pepper; whisk until thoroughly combined.
- Add dijon vinaigrette to potato mixture; toss until combined.
- Taste for salt and pepper; adjust accordingly.
- Garnish with parmesan cheese.
- Serve.
Notes
RECIPE SOURCE: [DIETHOOD
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
