Roasted Potato and Mushroom Salad with Mascarpone
Roasting the potatoes and mushrooms deepens the flavor of this warm salad, and the mascarpone dressing adds richness and tang.
Ingredients
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6 tablespoons extra-virgin olive oil
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2 pounds Yukon gold potatoes (about 6 medium), halved and cut into 3/4-inch wedges
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Kosher salt and freshly ground black pepper
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3/4 pound small to medium cremini or white mushrooms, quartered
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1/2 cup mascarpone
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1/4 cup fresh orange juice
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1-1/2 teaspoon red wine vinegar
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1/3 cup thinly sliced scallions, white and green parts (about 4 small)
Directions
1.
Position a rack in the center of the oven and heat the oven to 450 degrees F. Coat a large rimmed baking sheet with 1 tablespoon of the oil.
2.
In a large bowl, toss the potatoes, 2 tablespoons of the oil, 1 teaspoon salt, and 1/2 teaspoon 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.
3.
Meanwhile, toss the mushrooms, 1 tablespoon of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the bowl.
4.
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.
5.
Meanwhile, in a medium bowl, whisk the mascarpone, orange juice, vinegar, 1 teaspoon salt, and 1/8 teaspoon pepper. Drizzle in the remaining 2 tablespoons oil while whisking constantly; set aside.
6.
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.
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