Recipe: Roasted Mushrooms, Potatoes, & Onion Salad

This is my favorite potato salad because it has no mayo.  Makes it perfect for BQ’s…no spoiling if left out.  Another reason I love this recipe is you can serve it hot or room temp.  Plus this recipe is very easy to adapt to your taste. 

Ingredients:

11/2 lbs. small potatoes
1 lbs. baby bella mushrooms (you could use any mushrooms you like)
1 large red onion
1/2 cup fresh chopped parsley
3 cloves garlic (minced)
4 Tbsp. Red wine Vinegar
3 Tbsp. EVOO
Salt and pepper

Directions:

1.     Preheat oven to 425 degrees.

2.    Clean Potatoes and Mushrooms

3.    Cut potatoes in half or quarters depending on size of potato

4.    Cut Mushrooms in half

5.    Cut onion in half then slice thick

6.    Coat veggies in oil, salt , and pepper

7.    Place on a baking sheets

8.    Cook for about 20 min. Just until veggies are soft and nice and brown

9.    Mince garlic (or you could use a garlic press)

10.  Clean, dry, and chop parsley

11.  In a large serving bowl add garlic and parsley

12.  Add roasted veggies

13.  Pour vinegar over veggies and toss everything together