Mushroom Potato Salad with White Beans<\/p>\n
<\/p>\n
1 lb. small white or Yukon gold potatoes, quartered<\/p>\n
8 oz. mushrooms, preferably cremini, quartered<\/p>\n
2 T. olive oil<\/p>\n
4-oz. jar roasted red bell peppers (water-packed), drained and chopped<\/p>\n
2 small cloves garlic, very thinly sliced<\/p>\n
1 T. cider vinegar<\/p>\n
1 cup canned cannellini beans, rinsed and drained<\/p>\n
1\/4 cup chopped fresh basil<\/p>\n
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In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain, cool slightly, then cut potatoes in half. Transfer to large bowl. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 Tbs. oil, 1\/8 tsp. salt and 1\/8 tsp. freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside. In small saucepan, combine peppers, garlic and remaining 1 Tbs. oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1\/8 tsp. salt and 1\/8 tsp. freshly ground pepper. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mushroom Potato Salad with White Beans 1 lb. small white or Yukon gold potatoes, quartered 8 oz. mushrooms, preferably cremini, quartered 2 T. olive oil 4-oz. jar roasted red bell peppers (water-packed), drained and chopped 2 small cloves garlic, very thinly sliced 1 T. cider vinegar 1 cup canned cannellini beans, rinsed and drained 1\/4 cup chopped fresh basil In medium saucepan, combine potatoes and enough cold water to cover. Bring to a boil, reduce heat and simmer…<\/p>\n