Heirloom Potato Salad With Mushrooms

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Chef Bradley Ogden
Nutrition per serving    (USDA % daily values)
Uploaded by: Fig Newton


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Ingredients for 4 servings

8 ounces small heirloom potatoes

8 ounces brown mushrooms, sliced ¼-inch thick

8 marinated sun-dried tomato halves, thinly sliced

½ medium yellow or red onion, thinly sliced

4 cloves garlic, finely chopped

1 small head of radicchio, torn into bite-size pieces

½ cup chopped basil

12/ cup extra-virgin olive oil

⅓ cup white balsamic vinegar

½ teaspoon cayenne pepper

1 tablespoon plus one teaspoon kosher salt, divided

2 teaspoons freshly ground black pepper

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