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
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Ingredients
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6 cups
water
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1 teaspoon
kosher salt
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2 pounds
small new red potatoes in jackets
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1 1/2 cups
sliced small white button mushrooms
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1/3 cup
seeded and diced red bell pepper
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1/3 cup
thinly sliced green onions
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12 ounces
fresh mozzarella, drained and diced
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1/4 cup
extra virgin olive oil
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1/4 cup
white balsamic vinegar
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1/2 teaspoon
granulated sugar
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1/2 teaspoon
seasoned salt
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1/2 teaspoon
freshly ground black pepper
Directions
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In a 3 quart saucepan, bring water, salt, and potatoes to a boil over medium-high heat.
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Boil until potatoes are fork tender. Drain and cool to room temperature.
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Quarter potatoes and place in a large bowl.
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Add mushrooms, bell pepper, green onions, and mozzarella. Toss gently.
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Shake remaining ingredients together in a small jar. Pour over salad mixture. Toss gently.
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Cover and chill for 2-3 hours before serving. Garnish as desired. Serves 6.
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