This delicious Potato Salad with Mushrooms & Onions, tossed with a beautiful, tangy dijon mustard dressing, is one of my family's favorite side-dish salads.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
1-poundsmall red potatoes, quartered
1/2teaspoonsalt
3tablespoonsolive oil
1package(8-ounces) button mushrooms, halved
2small yellow onions, thinly sliced
1/4teaspoonfresh thyme
salt and fresh ground pepper, to taste
Freshly Shredded Parmesan Cheese, for garnish
Dijon Vinaigrette
1/4cupolive oil
3tablespoonsdijon mustard
1teaspoonwhite 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.
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.