Mushroom-Potato Salad with White Beans


For even more smoky flavor, grill the peppers and mushrooms.
Meal Plan: Bagel crisps and steamed broccoli and carrots make good accompaniments to this dish.

  • ServingServings


  • 1 lb. small white or Yukon gold potatoes, quartered
  • 8 oz. mushrooms, preferably cremini, quartered
  • 2 Tbs. olive oil
  • 4-oz. jar roasted red bell peppers (water-packed), drained and chopped
  • 2 small cloves garlic, very thinly sliced
  • 1 Tbs. cider vinegar
  • 1 cup canned cannellini beans, rinsed and drained
  • 1⁄4 cup chopped fresh basil


  1. 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.
  2. Meanwhile, preheat broiler. In medium bowl, combine mushrooms, 1 tablespoon oil, 1⁄8 teaspoon salt and 1⁄8 teaspoon freshly ground pepper. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes. Set aside.
  3. In small saucepan, combine peppers, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, 1⁄8 teaspoon salt and 1⁄8 teaspoon freshly ground pepper.
  4. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently. Serve at room temperature.

Nutrition Information

  • Serving Size: 4 Servings
  • Calories: 245
  • Carbohydrate Content: 39 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 8 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 12 mg