Roasted Mushroom and Potato Salad

Prep Time:
10 mins
Total Time:
30 mins

This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.


  • 1 package (10.5 ounces) oyster or cremini mushrooms, trimmed (halved if using cremini)

  • 2 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 1 pound red new potatoes, quartered

  • ¼ cup packed fresh parsley leaves

  • 2 to 3 teaspoons sherry or red-wine vinegar

  • 2 tablespoons capers (optional), rinsed


  1. Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon 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.

Related Articles