Food & Cooking Recipes Salad Recipes Roasted Mushroom and Potato Salad 3.6 (36) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 9, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 30 mins Servings: 4 This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad. Ingredients 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 Directions 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. Rate it Print