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roasted potato and mushroom salad with mascarpone

Roasting the potatoes & mushrooms deepens the flavor of this warm salad, & the mascarpone dressing adds richness & tang.

Serves 6 to 8
6 Tbs. extra-virgin olive oil
2 lb. Yukon Gold potatoes
(about 6 medium), scrubbed,
halved, and cut into
3/4-inch wedges
Kosher salt and freshly ground black pepper
¾ lb. small to medium cremini
or white mushrooms, quartered
½ cup mascarpone
¼ cup fresh orange juice
1½ tsp. red-wine vinegar
1/3 cup thinly sliced scallions
(white and green parts; about 4 small)
Position a rack in the center of the
oven and heat the oven to 450°F.
Coat a large rimmed baking sheet with
1 Tbs. of the oil.
In a large bowl, toss the potatoes,
2 Tbs. of the oil, 1 tsp. salt, and ½ tsp.

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