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.
—mshivers60
Ingredients
-
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
Directions
-
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.
See what other Food52ers are saying.