Mushroom and Chive Potato Salad
Mushroom and Chive Potato Salad
Rated 5.0 stars by 1 users
Category
Salad
Elevate your summer gatherings with our delightful Mushroom and Chive Potato Salad, a refreshing twist on a classic side dish that's perfect for picnics, barbecues, and outdoor feasts. Made with the freshest ingredients from River Valley Ranch, this salad promises to take your taste buds on a flavorful journey.
Team RVR
Ingredients
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8 oz River Valley Ranch white button mushrooms, halved
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1 ½ pounds small red potatoes, halved
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1 tablespoon olive oil
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Pinch of fine sea salt
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Pinch of ground black pepper
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2 teaspoons apple cider vinegar
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1 teaspoon brown mustard
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¼ cup extra virgin olive oil
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2 tablespoons chopped chives
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½ teaspoon fine sea salt, or to taste,
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¼ teaspoon ground black pepper, or to taste
Salad
Salad Dressing
Directions
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.
