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Red Potato Salad- (warm) Recipe

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This recipe for Red Potato Salad- (warm) is from The Beach Club Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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