Warm Washington Red Potato Salad

Lynnda Cloutier


Another Costco goodie.

pinch tips: How to Peel Potatoes




1 1/2 lbs. red potatoes
2 medium portobello mushroom, stemmed
1 tbsp. oil
1/2 cup thinly sliced sweet onion


1/4 cup olive oil
2 tsp. balsamic vinegar
1 tsp. red wine vinegar
1/4 tsp. chopped fresh thyme
1/4 tsp. chopped fresh rosemary


1/4 cup stone ground or whole grain dijon mustard
1/3 cup olive oil
sea salt to taste
freshly ground black pepper

Directions Step-By-Step

Steam, cool and slice potatoes. Whisk together marinade ingredients in large nonreactive bowl. Add mushrooms and marinate at room temperature for 30 minutes. Cut mushrooms in thick slices and grill until cooked through. Heat 1 Tbsp. olive oil in skillet over medium heat. Add onions and sauté until deep golden. Preheat oven to 350. Whisk together salad dressing ingredients. Mix potatoes, mushrooms and onions in large nonreactive bowl. Stir in dressing, adding salt and pepper to taste. Heat in oven for about 20 minutes before serving. To serve, mound on a plate or shape in a ring mold. Make 4 to 6 servings.
Cooking the Costco Way

About this Recipe

Course/Dish: Potato Salads