"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Red Potato Salad- (warm) Recipe

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This recipe for Red Potato Salad- (warm), by , is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Rohner Family
Added: Wednesday, April 23, 2008


1½ lbs Washington red potatoes
2 medium mushrooms, stemmed
1 T. olive oil
½ cup thinly sliced sweet onion

Mushroom Marinade:
¼ cup olive oil
2 tsp. balsamic vinegar
1 tsp. red wine vinegar
¼ tsp chopped fresh thyme
¼ tsp chopped fresh rosemary

Salad Dressing:
1/3 cup olive oil
¼ cup stone-ground or whole-grain Dijon mustard
Sea salt to taste
Freshly ground black pepper to taste

Steam, cool and slice potatoes. Whisk together marinade ingredients in a large nonreactive bowl. Add mushrooms and marinate at room temperature for 30 minutes. Cut mushrooms in thick slices & grill until cooked through. Heat 1 T. olive oil in a skillet over medium heat. Add onions and sauté until deep golden.

Preheat oven to 350°F. Whisk together salad dressing ingredients. Combine potatoes, mushrooms, and onions in a large nonreactive bowl. Stir in dressing, adding salt & pepper to taste. Heat in the oven for about 20 minutes before serving. To serve, mound on a plate or shape in a ring mold.

Serves 4 to 6.




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