Warm Potato and Mushroom Salad

Name: Warm Potato and Mushroom Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges button mushrooms, sliced; 59 milliliters minced fresh parsley; 113 grams fresh shiitake mushrooms, stemmed, quartered; 1 large garlic clove, minced; 2 liters torn mixed greens; 2 Tbsps chicken stock or canned low-salt broth; 2 Tbsps extra-virgin olive oil; 3 Tbsps Sherry wine vinegar or red wine vinegar; 680 grams russet potatoes, peeled, cut into 1/8-inch-thick slices, patted dry

Warm Potato and Mushroom Salad is a gluten free, dairy free, whole 30, and vegetarian side dish. One serving contains 229 calories, 6g of protein, and 7g of fat. This recipe serves 4. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up garlic clove, parsley, wine vinegar, and a few other things to make it today.

Instructions

Preheat oven to 425°F. Toss potatoes with 2 teaspoons oil in large bowl. Season with salt and pepper. Arrange potatoes in single layer on nonstick baking sheet.

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Salt And Pepper

Potato

Cooking Oil

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Baking Sheet

Bowl

Oven

Bake until crisp and golden, turning occasionally, about 25 minutes.

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Oven

Heat 1 tablespoon oil in large nonstick skillet over high heat.

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Cooking Oil

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Frying Pan

Add mushrooms; sauté until golden, about 4 minutes.

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Mushrooms

Add parsley and garlic; stir 1 minute.

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Parsley

Garlic

Transfer to plate.

Add vinegar and stock to skillet; boil until reduced by half, about 1 minute. Cool slightly.

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Vinegar

Stock

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Frying Pan

Whisk in remaining 1 tablespoon oil.

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Cooking Oil

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Whisk

Toss greens and chives in large bowl with 2 tablespoons warm vinaigrette. Divide greens among plates. Arrange potato slices in circle atop greens on each plate. Mound mushrooms in center.

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Vinaigrette