Roasted Potato and Mushroom Salad with Mascarpone
★★☆☆☆
Ingredients
- 2 Tbsp extra-virgin olive oil, plus 2 Tbsp for dressing
- 2 pounds Yukon Gold potatoes, halved and cut into 1/2-inch cubes
- 1 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper, plus 1/8 tsp for dressing
- 3/4-pound cremini or white button mushrooms, quartered
- 1 Tbsp olive oil
- 1/2 cup mascarpone cheese
- 1/4 cup fresh orange juice
- 1 1/2 tsp red wine vinegar
- 1/3 cup thinly sliced scallions (white and green parts)
Instructions
- 1. Preheat oven to 450°F (230°C). Coat a large baking sheet with 1 Tbsp olive oil.\n2. Toss potatoes with 2 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Spread in an even layer on the prepared baking sheet. Roast for 20 minutes.\n3. Toss mushrooms with 1 Tbsp olive oil, 1/2 tsp salt, and 1/8 tsp pepper. Add to the baking sheet with potatoes. Roast until both potatoes and mushrooms are tender, 10-15 minutes more.\n4. In a bowl, whisk together mascarpone, orange juice, vinegar, 1 tsp salt, 1/8 tsp pepper, and 2 Tbsp olive oil until smooth.\n5. Combine roasted potatoes and mushrooms with the mascarpone dressing. Garnish with scallions before serving.
Wine Pairing: Fruity White