Mushroom-Potato Salad with White Beans


For an even smokier flavor, grill fresh red bell peppers and the mushrooms for this satisfying salad.

  • servingServings


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


  1. In medium saucepan, combine potatoes and cold water to cover. Bring to a boil, reduce heat and simmer until tender, about 12 minutes. Drain well. Transfer to large bowl and set aside.
  2. Meanwhile, preheat broiler. In medium bowl, toss mushrooms with 1 tablespoon oil 1/8 teaspoon salt and 1/8 teaspoon 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 pepper strips, garlic and remaining 1 tablespoon oil. Cook gently over medium-low heat, stirring, 5 minutes. Remove from heat and stir in vinegar, remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
  4. Add red pepper mixture to potatoes along with broiled mushrooms, beans and basil. Toss gently to blend and serve.

Nutrition Information

  • Serving Size: 4 servings
  • Calories: 265
  • Carbohydrate Content: 44 g
  • Fat Content: 7 g
  • Fiber Content: 8 g
  • Protein Content: 9 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 146 mg