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Potato Salad with Hen of Woods Saute

Serves 4-6


Potato salad

  • 3 pounds starchy potatoes, such as Arcadia, Gold Rush or Yukon Gold, peeled and sliced into chunks
  • 1 cup extra virgin olive oil
  • 1/4 cup white wine vinegar
  • 1 bunch chives, chopped
  • Salt and pepper to taste

Hen of the woods sauté

  • 2 pounds hen of the woods mushrooms (or other wild mushroom variety)
  • 4 garlic cloves
  • 1 lemon
  • 1 cup white wine
  • 1/2 cup olive oil
  • 2 tablespoons butter
  • salt and pepper to taste


  1. Fill a large stockpot with water and bring to a boil. Add the potatoes and cook until just tender. (The center of the potato should still be slightly hard.)
  2. Strain potatoes and let dry.
  3. Mix chopped chives with olive oil and vinegar. Salt and pepper to taste.
  4. While the potatoes are still slightly warm, toss gently with the oil and chives mixture to coat; set aside.
  5. Clean mushrooms and cut into long strips. Saute them with a small amount of olive oil, then stir in garlic and white wine.
  6. Bring to a boil and allow to boil until you no longer smell alcohol from the wine.
  7. Add lemon zest and butter.
  8. Reduce heat and cook 15 minutes.

To serve, arrange potato salad on a plate and top with mushroom saute.

Hudson Valley Restaurant Week is back this April 8-21!