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Author Notes: Potato salad is a summer staple at our house. The fresh mozzarella is a perfect complement to the mushrooms and new potatoes in this version I created. I make it early in the day to serve with grilled burgers or barbecue in the evening. 1/4 teaspoon crushed red pepper may be added for heat if desired.
- 6 cups water
- 1 teaspoon kosher salt
- 2 pounds small new red potatoes in jackets
- 1 1/2 cups sliced small white button mushrooms
- 1/3 cup seeded and diced red bell pepper
- 1/3 cup thinly sliced green onions
- 12 ounces fresh mozzarella, drained and diced
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon freshly ground black pepper
- In a 3 quart saucepan, bring water, salt, and potatoes to a boil over medium-high heat.
- Boil until potatoes are fork tender. Drain and cool to room temperature.
- Quarter potatoes and place in a large bowl.
- Add mushrooms, bell pepper, green onions, and mozzarella. Toss gently.
- Shake remaining ingredients together in a small jar. Pour over salad mixture. Toss gently.
- Cover and chill for 2-3 hours before serving. Garnish as desired. Serves 6.
- This recipe was entered in the contest for Your Best Recipe Using Fresh Mozzarella
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