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Mushroom Potato Salad

Cremini mushrooms in Mushroom Potato Salad

Mushroom Potato Salad makes potatoes come alive with mushrooms, red peppers, garlic, cannelli beans and fresh basil.


1 pound small white or Yukon gold potatoes, quartered
8 ounces cremini mushrooms, quartered
2 tablespoons olive oil
4-ounce jar roasted red bell peppers, drained and chopped
2 small cloves garlic, very thinly sliced
1 tablespoon cider vinegar
1 cup canned cannelli beans, rinsed and drained
1/4 cup chopped fresh basil


First, cover the potatoes with water in a medium saucepan until just covered. Bring to a boil, reduce heat and simmer 12 minutes. Drain, cool slightly and cut the potatoes in half.

Place in a large bowl. Meanwhile, preheat broiler. In a medium bowl, combine mushrooms, one-Tbs. oil, 1/8-tsp. salt and 1/8-tsp. fresh pepper. Place on broiler pan and cook, turning occasionally, about six minutes.

Next, combine in a small bowl the peppers, garlic and remaining oil. Cook over medium-low heat, stirring, for five minutes. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently.

Nutrition Information

Recipe makes 4-6 servings.

Did You Know?

Mushrooms are good sources of three hardworking B-complex vitamins -- riboflavin, niacin and pantothenic acid. They are all found in every cell in our body, helping release energy.

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