Potato Salad with Mushrooms & Herbs; a good day

We’re at a cooking crossroads: summer grilling meets fall foods.

This is how we get Potato Salad with Mushrooms.

We’ve had enough rain in the last week to dampen the surface and allow me to stop watering for a bit.

It’s not enough to alleviate the drought – that will take weeks of rain, but its enough to encourage plants, and mushrooms, to grow.

And the weather is cool enough to do indoor cooking.

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Potato Salad with Mushrooms & Herbs

Print Recipe

This is not a traditional potato salad. The goat cheese melts into a cream dressing for the potatoes & mushrooms.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Pasta

Ingredients

Scale 1x2x3x

• 2 medium potatoes, about 10oz (300gr) total, quartered lengthwise, sliced
• 3oz (90gr) mushrooms, trimmed, sliced
• 2 cloves garlic, minced
• 1/3 container soft goat cheese (2oz, 60gr)
• 3 tbs fresh basil leaves, roughly chopped
• 2 tbs fresh chives, snipped
• 2 tbs olive oil

Instructions

• Heat 1 tbs oil in large nonstick skillet over medium heat.
• Add mushrooms, garlic and sauté until they start to brown, about 5 minutes.
• Remove to a bowl and set aside. Do not cover.
• Add remaining tbs oil and potatoes to skillet.
• Toss a bit to coat potatoes with oil, then cover and let cook about 10 minutes.
• Uncover, stir and let sauté, turning occasionally.
• You want them nice and brown.  If they start getting too brown before you are ready to finish just turn the heat to low and keep warm in the skillet.
• When ready to finish add potatoes to mushrooms and garlic.
• Add chevre and toss to coat – the cheese will melt a bit from the heat of the potatoes.
• Add herbs, stirring to combine.
• Serve.

Notes

I used brown cremini mushrooms, but use any you like – wild are wonderful.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 294
• Sugar: 3.4 g
• Sodium: 58.5 mg
• Fat: 15.4 g
• Saturated Fat: 2.8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 5.7 g
• Protein: 6.1 g
• Cholesterol: 2.2 mg

Keywords: potato salad, mushrooms, potatoes

You could also try: Warm Green Bean & Potato Salad or Potato Salad with Balsamic Dressing

It’s been ‘one of those weeks’ (hectic) and today was ‘one of those days’ (productive).

All week long I’ve been writing notes to myself of things that needed to be done. There was nothing big or difficult, just a lot of little things – like getting another cheap, spare mouse.

We had friends for dinner last weekend, which meant preparing & cleaning, cooking & entertaining, recovering & cleaning-up.

Our farmer friend had our lamb ready for pick-up, which meant sorting & packaging for the freezer.

I set-up the new computer, went on my weekly walk, did the bi-weekly shopping, ran a few errands and, voilà – it’s Friday.

The day started out well – after one gets past the half hour I spent at 3 am mopping the floor because we weren’t expecting rain and left all the windows open…..

It was windy.

The rain meant I didn’t have to water so I had an entire hour I hadn’t planned on.

It was wonderful.

I went through my weeks neglected emails, did all the little tasks on various post-it notes around my desk, finished up a few neglected problems on mon mari’s computer, petted the dog.

A very productive day.

Oh – and I finished my book “Red Notice“. What an eye-opening read. It’s a true story that reads like a thriller (which it is). I recommend it.