pat's Recipe

Roasted Mushroom and Potato Salad

Category: Potato salads

1 package (10.5 ounces) oyster or cremini
mushrooms, trimmed (halved if using
cremini)
2 Tbsp extra-virgin olive oil
coarse salt and ground pepper
1 lb red new potatoes, quartered
1/4 cup packed fresh parsley leaves
2 to 3 tsps sherry or red-wine vinegar
2 Tbsp capers (optional), rinsed

Preheat oven to 450, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 Tbsp oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 Tbsp oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.

serves 4