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Potato-Mushroom Salad, Warm (P, TNT)
Source: "Kosher By Design: Short on Time," by Susie Fishbein
Serves: 4 to 6

2 pounds baby red potatoes, halved
2 tbsp. olive oil
6 ounces shitake mushroom caps, cut into 1/2" dice
3 scallions, thinly sliced, white and pale green parts only
1 shallot, thinly sliced
1/8 tsp. dried thyme
1/8 tsp. dried sage
1/8 tsp. dried marjoram
1/8 tsp. dried basil
2 cloves fresh garlic, minced
2 tbsp. soy sauce
1 tsp. fine sea salt
1 tsp. freshly ground black pepper
1/3 cup mayonnaise
2 tbsp. apple cider vinegar
1/4 cup chopped fresh parsley leaves

Place the potatoes into a medium pot. Cover with water. Bring to a boil over medium heat and cook for about 20 minutes or until the potatoes are tender when pierced with a fork. Drain and return to the pot.

Meanwhile, heat the oil in a medium skillet over medium heat. Add the mushrooms, scallions, shallot, thyme, sage, marjoram, and basil. Sauté for 4 to 5 minutes, until the shallots and mushrooms are softened.

Add the mushroom mixture to the drained potatoes.

In a small bowl, mix the minced garlic, soy sauce, salt, pepper, mayonnaise, vinegar, and parsley. Add to the pot and toss to coat the potatoes.

Serve warm, or at room temperature.

Poster's Notes:
I have never made it with the mushrooms, because I don't like mushrooms--I'm sure it is delicious with them. However, I just realized something.... I leave out the mushrooms, but have been using full amounts of everything else. That would explain why I find this very garlicky (but still delicious). Also, I have tried eating this the next day, and it is not as good. So, don't make it in advance.

Posted by Etti Shapiro

Nutritional Info Per Serving: N/A