POTATO MUSHROOM SALAD
3 cups button mushrooms, trimmed and sliced
8 small potatoes, diced
1 onion, sliced
2 tbsp butter
2 cups arugula
dried thyme, to taste
salt, to taste
black pepper, to taste
olive oil, to taste
red wine vinegar, to taste
Cook potatoes in salted water. Drain and set aside to cool.
In the meanwhile, in a skillet, over medium heat, melt the butter and add mushrooms. Season with salt, pepper and thyme. Cook until soften and cooked through. Set aside to cool.
When ready to serve, add potatoes and mushrooms to a serving dish, add onion and arugula. Season with salt, pepper, olive oil and red wine vinegar. Gently mix to combine.
- You can prepare the salad a couple hours before the party but add olive oil and red wine vinegar when ready to serve. In my opinion, the salad is best served at room temperature but you can serve it cold if you prefer that.
- Potato Mushroom Salad is a great choice for your next BBQ party; it is easy to make and can feed a large group of people.