Dairy-Free

Mushroom-Potato Salad with White Beans

For an even smokier flavor, grill fresh red bell peppers and the mushrooms for this satisfying salad.

For an even smokier flavor, grill fresh red bell peppers and the mushrooms for this satisfying salad.

Servings
4

Ingredients

  • 1 lb. small white or Yukon gold potatoes, quartered
  • 8 oz. mushrooms, preferably cremini, quartered
  • 2 Tbs. olive oil, preferably extra-virgin
  • 1/4 tsp. salt
  • 1/ 4 tsp. freshly ground pepper
  • 4-oz. jar roasted red bell peppers in water, drained and chopped
  • 2 small cloves garlic, very thinly sliced
  • 1 Tbs. cider vinegar
  • 1 cup canned cannellini (white kidney) beans, rinsed and drained
  • 1/4 cup chopped fresh basil

Preparation

In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain well. Transfer to large bowl and set aside.

Meanwhile, preheat broiler. In medium bowl, toss mushrooms with 1 tablespoon oil 1/8 teaspoon salt and 1/8 teaspoon ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.

In small saucepan, combine pepper strips, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.

Add red pepper mixture to potatoes along with broiled mushrooms, beans and basil. Toss gently to blend and serve.