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Roasted Potato and Mushroom Salad with Mascarpone


Serves 6 to 8.

  • Make the menu:
    Any Night’s All Right
  • by from Fine Cooking
    Issue 97

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

  • 6 Tbs. extra-virgin olive oil
  • 2 lb. Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
  • Kosher salt and freshly ground black pepper
  • 3/4 lb. small to medium cremini or white mushrooms, quartered
  • 1/2 cup mascarpone
  • 1/4 cup fresh orange juice
  • 1-1/2 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 1/2 tsp. pepper. Arrange in a single layer on the prepared baking sheet. Roast until barely tender, about 20 minutes, gently tossing with a spatula halfway through.

Meanwhile, toss the mushrooms, 1 Tbs. of the oil, 1/2 tsp. salt, and 1/4 tsp. pepper in the bowl.

Gently toss the potatoes again, scatter the mushrooms evenly over the potatoes, and continue to roast until both the potatoes and mushrooms are tender and golden brown in spots, 10 to 15 minutes more.

Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 tsp. salt, and 1/8 tsp. pepper. Drizzle in the remaining 2 Tbs. oil while whisking constantly; set aside.

Return the potatoes and mushrooms to the large bowl and add the mascarpone dressing. Toss gently to coat, season to taste with salt and pepper, and transfer to a large serving bowl. Garnish with the scallions and serve.

nutrition information (per serving):
Calories (kcal): 320, Fat (kcal): 23, Fat Calories (g): 210, Saturated Fat (g): 8, Protein (g): 6, Monounsaturated Fat (g): 11, Carbohydrates (mg): 24, Polyunsaturated Fat (mg): 1.5, Sodium (g): 380, Cholesterol (g): 35, Fiber (g): 3,

Photo: Quentin Bacon

Followed the recipe exactly and it was wonderful. Will definitely make again

This salad is time sensitive. It was delicious when I tasted it, still warm, to check the seasonings. However, I set it aside while making the rest of the meal and served it at room temperature. It was edible but soggy and no longer the sweet symphony of flavors that it exhibited when warm. My husband says he prefers plain roasted potatoes and thinks he might like the "gravy" served separately, perhaps on a meat dish.

This was a delicious and fresh blend of ingredients. Puts a regular potato salad to shame. The oj is not noticeable as a citrus in the final product. This would be a great accompaniment to any dinner party.

I made this for company and everyone loved it. I even had seconds. Seemed like a strange blend of flavors (with the orange juice and masarpone) but the flavors all came together wonderfully.

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