Potato Salad with Shiitake Mushrooms, Asparagus and Kalamata Olives

By GiGi26
April 10, 2011
4 Comments


Author Notes: I was inspired by a recipe I have been using for years (one my family calls "It's not Potato Salad, Potato Salad") and inpatskitchen's Lemon Roasted Potatoes with Kalamatas. While I was at the market I saw some beautiful asparagus that seemed to call to me, "Add me to your salad." This is the end result.GiGi26

Serves: 6 in my family it would probably serve 4.

Ingredients

For the Salad

  • 1 pound Asparagus
  • 2 pounds Baby Gold Potatoes (cubed w/ peel on)
  • 1/2 cup Green Onions, sliced
  • 1/2 cup Pitted and sliced Kalamata Olives

For the Dressing

  • 1 cup Shiitake Mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup Seasoned Rice Vinegar ( I use Nakno brand)
  • 1 teaspoon Dijon Mustard
  • 1/4 cup water
  • 1/4 teaspoon Dried Rosemary
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons Extra Virgin Olive Oil

Directions

  1. Wash and cube potatoes. Place in pan and cover with water. Bring to a boil. Cover, reduce heat and simmer until semi-fork tender.
  2. Wash Asparagus and trim off woody end. Cut into bite sized pieces.
  3. When potatoes are semi tender add asparagus and cook until they turn a bright green but are still crisp. The potatoes should be done at the same time.
  4. Put garlic, vinegar, dijon mustard, rosemary, salt, pepper and water in a jar and shake until mixed well. Set aside.
  5. Saute Mushrooms and garlic in a small pan coated with a little olive oil for about 2 to 3 minutes. Add vinegar mixture simmer until reduced to half.
  6. Stir in olive oil until well mixed.
  7. Combine Asparagus, Potatoes, Olives and Green Onions in a large bowl.
  8. Pour dressing over the potato mixture and toss until well coated.
  9. The salad can be served warm, room temperature or chilled. The flavors blend very well when chilled.

More Great Recipes:
Salad|Vegetable|Potato|Vegetarian|Gluten-Free|Vegan|Side|Appetizer

Reviews (4) Questions (0)

4 Comments

Author Comment
GiGi26 April 14, 2011
It really would go well with lamb or chicken especially with Cavenders, inpatskitchen.
 
Author Comment
GiGi26 April 14, 2011
Thanks lapadia, it really is quite tasty.
 
lapadia April 14, 2011
I have a potato/asparagus "not potato salad" :) recipe, I love your additions of the mushroom and kalamata!
 
inpatskitchen April 10, 2011
Oh my!! This looks lovely... and would go so well with my grilled lamb chops tonight! Beautiful pic!