Add a twist to your usual picnic side dishes! This mayo-free potato salad is dressed in a mustard and chive vinaigrette and filled with tender mushrooms.
Makes: 4 to 6 servings
Preparation time: 20 minutes
Cook time: 20 minutes
1 ½ pounds small red potatoes, halved
1 tablespoon olive oil
8 ounces white button mushrooms, halved
Pinch of fine sea salt
Pinch of ground black pepper
2 teaspoons apple cider vinegar
1 teaspoon brown mustard
¼ cup extra virgin olive oil
2 tablespoons chopped chives
½ teaspoon fine sea salt, or to taste,
¼ teaspoon ground black pepper, or to taste
Place potatoes in a medium pot and fill with water to cover potatoes by 2 inches. Bring to boil and cook until tender, about 10 minutes depending on the size of your potato halves.
While potatoes cook, heat olive oil in a medium skillet over medium-high. Add mushrooms and cook, stirring often, for 10 minutes or until darkened and tender. Sprinkle with pinch of salt and pepper.
Drain potatoes and add to a large bowl. Add mushrooms.
Whisk together vinegar and mustard in a small bowl. Whisk in olive oil until smooth. Add chives, salt and pepper, and whisk until combined.
Pour the dressing over potatoes and mushrooms and toss to coat. Serve at room temperature.