Mushroom Potato Salad Recipe - How to Make - Vegan in the Freezer (2024)

You are here: Home / Salads / Mushroom Potato Salad

Published: October 20, 2014. Last Updated: May 23, 2021 by: Ginny McMeans

Jump to Recipe -

Mushroom Potato Salad is a bit more special than the ordinary potato salad. You'll learn how to make it vegan and it's perfect served either warm or cold.

Mushroom Potato Salad Recipe - How to Make - Vegan in the Freezer (1)

This potato salad is different in that it has mushrooms included. There's a tangy dressing that is reminiscent of German potato salad.

There are only three ingredients excluding the dressings. I say dressings because there are two simple and unique ones.

The mushrooms need to marinate in it's dressing (so good) and then there is a final dressing when the mushrooms and scallions are added.

🍽 How to organize a get together

I am starting to plan for our next get together and imagining what will be sitting on the table. I love to plan and organize.
One year I was really into planning for Thanksgiving. The complete dinner from appetizers and drinks to dessert wereoutlined in a notebook.
Since everyone wants to come into the kitchen and help I thought I'd take the thinking out of the party.
I put a post-it oneach serving dish with what recipe was going to go inside. There was even a time schedule when I had to tackle each dish.
On the big day it really turned out to be fun and one of my sisters was impressed at how easy everything came together. I really think she meant it!
So this year my mind is going there again and I think this refreshing and special Mushroom Potato Saladwill be right there, no over there,on the table.

It is nice to have a variety of salads that you can turn to in looking for an extra side dish for the dinner table or for a party.

The great thing is that many salads can be served warm or cold. Just like this one. Many pasta salads and potato salads can often be cold or warm.

This works great when you either don't want to have to keep the salad refrigerated and also when it's just too cold and a green salad isn't so inviting.

🥗 Versatile warm and cold salads

A no-brainer in the arena of making everybody happy is this Fully Loaded Black Bean Salad.
Panzanella Pasta Salad is modeled after a famous side and can be a meal in itself.
A Balsamic dressing really puts Company Worthy Bowtie Pasta over-the-top.

Mushroom Potato Salad Recipe - How to Make - Vegan in the Freezer (3)

🥘 Ingredients

For the Mushrooms:

White buttonmushrooms are the perfect earthy tasting foil.
Extra virgin olive oil adds flavor.
White wine vinegar is acidic and helps the flavors become infused.
Fresh lemon juice brings so much flavor quality to the salad dressing.
Dried tarragon is a wonderful herb for this fresh dressing.

For the Potatoes:

Yukon gold potatoes are milder and creamier.
White wine vinegar is acidic and is milder than red wine vinegar.
Dried tarragon
Salt & pepper add contrasting seasoning.

More Ingredients:

Scallions give a little bit of onion seasoning.
Parsley is a very nice herb for garnishing.

🔪 Instructions

For the mushrooms:

Cut the stems off of the mushrooms and reserve them for another use.
Wipe the mushrooms clean with a damp cloth. Do not soak the mushrooms as they will soak up too much of the water.
Slice the mushrooms and put them in a medium-size bowl.
Add the oil, vinegar, lemon juice, tarragon, salt, and pepper.
Toss and let marinate for an hour.

For the potatoes:

Peel the potatoes and cut in half in preparation for steaming.
Steam over boing water for 10-15 minutes. You want them on the firm side. Make sure you can pierce them with a fork.
Remove the potatoes and let cool.
Slice the potatoes to the thickness that you can see in the photo. About ¼" thick.
Place the potatoes in a large bowl.
Add the white wine vinegar, tarragon, salt, and pepper.
Lightly toss. These are fun wooden spoons for tossing and serving.
Add the mushrooms that have already marinated for an hour.
Add the scallions and parsley.
Toss the salad well. Don’t break up the potatoes.
Serving size: About ½ to 1 cup

Potatoes don't always freeze well and this salad is one that should be eaten fresh.

It is delicious for about four or five days.

I'm trying to figure out which photo you might like to see the most for the three warm/cold salads I mentioned above.

How about a nice Black Bean Salad for contrast?

If you take a photo of your delicious Mushroom Potato Salad I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Recipe

📋 Recipe