Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Roasted Potato and Mushroom Salad with Mascarpone

Quentin Bacon

Servings: 6 to 8.

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)

Nutritional Information

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


  • 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.


Rate or Review

Reviews (5 reviews)

  • Cecintc | 06/25/2016

    Tasty dressing makes it, but overall the salad lacked punch, so I doctored it up with chopped red onion, finely chopped celery and a little snipped fresh dill. Now it is delicious. Best served warm and can be reheated. Kept fine for a few days. Oh, and a little hard-boiled egg, but that wasn't critical.

  • Krispie | 08/24/2014

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

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial