Salad with mushrooms and potatoes

Here’s a hearty recipe for a salad that combines mushrooms and potatoes, creating a delicious and filling dish:

Ingredients:

• 2 cups baby potatoes (or small potatoes), halved or quartered
• 8 ounces fresh mushrooms (such as cremini or button), sliced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup mixed greens or spinach
• ½ red onion, thinly sliced
• ¼ cup fresh parsley or chives, chopped
• ¼ cup feta cheese or goat cheese (optional)

For the Dressing:

• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar or apple cider vinegar
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook the Potatoes: In a pot of salted water, boil the baby potatoes until tender, about 10-15 minutes. Drain and let cool slightly.

2. Sauté the Mushrooms: In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced mushrooms and sauté until they are browned and tender, about 5-7 minutes. Season with salt and pepper. Let cool slightly.

3. Prepare the Dressing: In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, minced garlic, salt, and pepper. Set aside.

4. Combine Salad Ingredients: In a large bowl, combine the cooked potatoes, sautéed mushrooms, mixed greens, red onion, and chopped parsley or chives.

5. Dress the Salad: Drizzle the dressing over the salad and toss gently to combine.

6. Add Cheese: If desired, sprinkle with feta or goat cheese before serving.

7. Serve: Enjoy this hearty salad warm or at room temperature!

This salad is perfect as a side dish or a light main course!