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.
small new red potatoes in jackets
1 1/2 cups
sliced small white button mushrooms
seeded and diced red bell pepper
thinly sliced green onions
fresh mozzarella, drained and diced
extra virgin olive oil
white balsamic vinegar
freshly ground black pepper
In This Recipe
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.