POTATO AND PORTOBELLO SALAD WITH TARRAGON DRESSING

Potato and Portobello Salad with Tarragon Dressing image

Provided by Matthew Martin

Time 40m

Yield 4

Number Of Ingredients 10

1 pound baby potatoes, scrubbed and halved
1 tablespoon olive oil
8 medium (blank)s baby portobello mushrooms, cut into 1/4-inch-thick slices
2 cups fresh spinach
1 tablespoon capers
3 tablespoons chopped fresh tarragon
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
3 tablespoons extra-virgin olive oil, or to taste
salt and freshly ground black pepper, to taste

Steps:

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and allow to cool slightly.
Heat olive oil in a skillet and cook mushrooms until soft and browned, about 5 minutes.
Combine potatoes, mushrooms, spinach, and capers in a large bowl.
Stir together tarragon, vinegar, and mustard in a cup until well combine. Drizzle in olive oil while whisking continuously until dressing has emulsified. Drizzle dressing over salad and toss to combine.

Nutrition Facts : Calories 277 calories, Carbohydrate 33 g, Fat 14.2 g, Fiber 6.3 g, Protein 8.5 g, SaturatedFat 2 g, Sodium 128.4 mg, Sugar 5.5 g