
New Potato Portobello Salad
After I posted the above image as part of my What I Ate Wednesday Veg Pledge Challenge post just over a week ago, a lot of you requested the recipe, so I figured I’d better hold my end of the bargain :).
Really, I keep quite close to the original Fitness magazine recipe, so I didn’t want to post it if it was so similar, but seeing as the original recipe is called Warm Steak and Potato Salad, and I’m a vegetarian, I did make some substitutions! So here’s the link to the original – kudos to Fitness magazine – and then my version is below.
This makes for an ideal spring/summer dinner as it’s filling but totally refreshing. I LOVE mint with new potatoes (that’s the British term; I believe Americans just call them baby potatoes?) and there is no better way to have new potatoes than just boiled and served with a bit of melted butter/Earth Balance and some fresh mint leaves!
Takes me back to my childhood for sure – we would often go to England for our summer holidays to spend time with our extended family, and I remember new potatoes and mint being served on the patio at many of my family’s and family friends’ houses. Sometimes I think food tastes better when it has happy memories associated with it, no?
I hope this creates some wonderful new memories for you!
New Potato and Portobello Salad (adapted from Fitness magazine’s Warm Steak and Potato Salad)
INGREDIENTS (serves 2):
For dressing:
Zest of 1 lime
1/4 cup unsweetened apple juice
4 tbsp lime juice
1/4 cup mint leaves, finely chopped or chiffonade chopped
1 tbsp regular or Dijon mustard
Salt and pepper to taste
1 tbsp olive oil
2 Portobello mushroom caps, stems removed and sliced into about four slices per cap
2 cups new potatoes – about 8
3 cups mixed lettuce leaves
1 cup shaved fennel
1 cup grape tomatoes, whole or halved
3 tbsp lowfat feta cheese, crumbled
DIRECTIONS:
1. Combine lime zest, apple juice, lime juice, mint leaves, mustard and salt and pepper in a small bowl.
2. In a baking dish, scatter the slices of Portobello mushroom and coat with about 2-3 tablespoons of dressing mixture. Leave to marinade 15-30 minutes.
3. Meanwhile, place new potatoes in a saucepan and cover with water. Bring to a boil, and boil till done – about 15-20 minutes.
4. Add oil to remaining dressing mixture. In a large salad bowl, toss lettuce, fennel and tomatoes.
5. Grill Portobello mushrooms 5-10 minutes each side or until done.
6. Drain potatoes and allow to cool slightly. Then slice into thick slices.
7. Dress the salad and toss. Serve onto two plates and top with feta cheese sprinkled over top.
8. Place potatoes and Portobello mushrooms on top of each salad and serve. Enjoy!
Nutritional information per serving if serves 2:
April 23, 2012
Tessa at Amazing Asset
This looks so pretty and tasty! Thanks for sharing Anna… saved for another time to have as a nice delightful summer lunch 🙂
April 23, 2012
Anna @ The Guiltless Life
This would make a great summer lunch, I want one today! Thanks Tessa x
April 23, 2012
Sara @my less serious life
i love portobellos and hardly ever use them. in fact, i probably have only cooked with them once or twice. i decided this past weekend i need to venture out in my produce selections!
April 23, 2012
Anna @ The Guiltless Life
I have so many vegetables I’m like that with! I have to keep reminding myself…”diversify, diversify, diversify!”
April 23, 2012
Jocelyn @ Peace.Love.Nutrition
Mint leaves add so much to a salad. Where in England are you from? My Grandma (and some of my uncles) were born in Liverpool and I also have family in the Isle of Man.
April 23, 2012
Anna @ The Guiltless Life
That’s so cool, I’ve been to the Isle of Man – love it! I’m not from England myself but my family originate from the East Midlands – Nottingham area – that’s where my aunt and uncle and grandma live. But during the time I lived there we were a few years in the Nottingham area and later on in Hertfordshire, down south. But I think my family would definitely say they were East Midlanders at heart 🙂
April 23, 2012
Amber with Slim Pickin's Kitchen
Aww, this recipe makes me miss Scotland! We have family over there and we visited a few years ago. We had fingerling potatoes with fresh mint on several occasions and it was delicious!
April 23, 2012
Anna @ The Guiltless Life
Amazing isn’t it? Fresh mint on new potatoes – nothing like it!
April 23, 2012
Char Star (@chars_kitchen)
mmmm looks so good! I bet if you blackened the portabello, it would be a whole new flavour! I love blackened portabellos, & I love potato salad!
April 23, 2012
Anna @ The Guiltless Life
You got it – totally different flavour! The first photo, that was on my WIAW, was the first time I made it and I blackened the portobellos then. But the lower ones, yeah, I just grilled it :). So good either way but I agree that blackening gives a whole new flavour!
April 23, 2012
Liz @ Southern Charm
Slurp. I want this for my lunch … now 🙂
April 23, 2012
Anna @ The Guiltless Life
Yeah, even though it’s only 9:30am here, I kinda want it now too ;).
April 23, 2012
lovemintchocolatechip
this looks so good 🙂 great his (with the steak too!) and hers meal!!! yumm!
April 23, 2012
Anna @ The Guiltless Life
Thank you! Glad you like it 🙂
April 23, 2012
Lisa@HealthyDiaries
This looks delicious! I tend to stick to the same boring salads, so i know this would taste amazing to me!!
April 23, 2012
Anna @ The Guiltless Life
I am not a fan of boring salads either so I’m glad you like it! Any time I find a new salad combo I’m really happy 🙂
April 24, 2012
Meg
AMAZING! I love this Anna 🙂
April 24, 2012
Anna @ The Guiltless Life
Thanks love!!
November 11, 2019
Shane
Nice post! I like this recipe, it’s very healthy and easy to do. Thanks for sharing!