Warm Portobello-Mushroom And Potato Salad

More from this source
Food & Wine


Add a comment


4 portobello mushrooms (about 1 1/2 pounds), stems removed, dark underside of caps scraped off

1/3 cup plus 6 tablespoons olive oil

1 1/4 teaspoons dried thyme

1 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 pound boiling potatoes (about 3), peeled and cut into 3/4-inch dice

2 teaspoons Dijon mustard

1 1/2 tablespoons wine vinegar

4 scallions including green tops, chopped

1 bunch watercress (about 5 ounces), tough stems removed (about 3 cups)

1 small head curly endive (about 3/4 pound), torn into bite-size pieces (about 2 1/2 quarts)

You might also like

Heirloom Potato Salad With Mushrooms
Chef Bradley Ogden
Chanterelle-Potato Salad With Pancetta, Shallot...
Roasted Potato And Mushroom Salad With Mascarpone
Fine Cooking
Warm Lobster & Potato Salad With Truffled Mayon...
BBC Good Food
Sliced Steak, Mushrooms And Green Onions With W...
Rachael Ray
Arctic Char With Potato-Morel Salad And Leek Vi...
Monterey Bay Aquarium
Warm New Potato Salad With Bacon & Blue Cheese
BBC Good Food
Mushroom And Potato Salad With Toasted Garlic
Grilled Steak And Potato Salad
Campbell's Kitchen
Hot Chicken & Potato Salad
Campbell's Kitchen