Potato, Green Bean, and Mushroom Salad (Easter Salad)

This recipe is excellent and worth the effort. We often make it during Springtime especially for an Easter Dinner celebration. You just need a ham or lamb chops and you have a meal. The salad has potatoes, mushrooms, green beans, and baby greens. Just add bread and you have a wonderful dinner.


4 oz. pancetta or bacon, coarsely chopped
2/3 cup chopped shallots
1 ½ teaspoons dried thyme
¼ cup plus 2 Tablespoons white wine vinegar
1/8 teaspoon powdered saffron
1 cup olive oil
¼ cup chopped fresh tarragon


8 small red-skinned potatoes, each cut into 6 wedges
7 oz. fresh shitake mushrooms, stems trimmed (or other mushroom like cremini)
8 oz. fresh oyster mushrooms

12 oz. haricots verts or other green beans, trimmed
16 cups assorted baby greens
2 large heads Belgian endive, sliced

Dressing: Cook chopped bacon or pancetta in a heavy large skillet over medium-low heat until crisp. Using a slotted spoon, transfer to paper towels and drain. Add chopped shallots and dried thyme to drippings in skillet and sauté ~ 2 minutes. Add white wine vinegar and powdered saffron. Remove skillet from heat. Whisk in olive oil and chopped tarragon. Season the dressing with salt and pepper.

Salad: Place potato wedges in a medium bowl. Add mushrooms in another bowl. Pour ¼ of dressing over each and toss to coat. Season potatoes and mushrooms with salt and pepper. Place potatoes in a single layer on a baking sheet. Place mushrooms in a single layer on another baking sheet. Let the potatoes and mushrooms stand for 30 minutes at room temperature.

Cooks beans in a large pot of boiling salted water until crisply tender, about 4 – 5 minutes. Drain and refresh the beans under cold water. Drain well.

Preheat oven to 400 degree Fahrenheit. Roast potatoes wedges until brown and crisp, (about 40 minutes) turning once. Roast the mushrooms until brown and crisp, (about 15 minutes) turning once.

Combine the warm potatoes, mushrooms, green beans, assorted baby greens, and sliced Belgian endive in a large bowl. Toss salad with enough remaining dressing to coat completely. Sprinkle the salad with cooked bacon (or pancetta).

Serves 8

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