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