Make Ahead

Fresh Mozzarella & Mushroom Potato Salad

June 16, 2010
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  • Serves 6
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.

What You'll Need
  • 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
  1. In a 3 quart saucepan, bring water, salt, and potatoes to a boil over medium-high heat.
  2. Boil until potatoes are fork tender. Drain and cool to room temperature.
  3. Quarter potatoes and place in a large bowl.
  4. Add mushrooms, bell pepper, green onions, and mozzarella. Toss gently.
  5. Shake remaining ingredients together in a small jar. Pour over salad mixture. Toss gently.
  6. Cover and chill for 2-3 hours before serving. Garnish as desired. Serves 6.

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