Dijon Potato Salad with Mushrooms and Onions
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
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
Dijon Vinaigrette
- 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
***This potato salad can be served hot or cold - it's delicious either way! br]
RECIPE SOURCE: [DIETHOOD
RECIPE SOURCE: [DIETHOOD
Nutrition
Calories: 321kcal | Carbohydrates: 23g | Protein: 3g | Fat: 24g | Saturated Fat: 3g | Sodium: 442mg | Potassium: 611mg | Fiber: 3g | Sugar: 3g | Vitamin C: 13.9mg | Calcium: 31mg | Iron: 1.2mg
