• Ingredients:
  • 3 lbs white potatoes, peeled
  • 1 cup sour cream
  • 3 tablespoons whole grain mustard
  • 3 tablespoons honey
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coarse salt
  • ½ teaspoon fresh ground black pepper
  • 8oz package of whole FunGuy white button mushrooms
  • 3 tablespoons olive oil, divided
  • Salt and pepper to taste
  • Fresh parsley

Don’t be a kitchen spectater this summer, get involved!

What better dish to get your hands dirty with than this creamy potato salad influence by your favorite FunGuy? It has everything to make it a winner with a sweet and creamy honey mustard dressing and our favorite FunGuy mushroom “bacon”!

Not to mention it’s only a little more work that the original and FunGuy mushroom “bacon” is always worth a little extra.

DIRECTIONS:

  1. Bring a large pot of water to a boil. Add the potatoes to the pot and allow them to cook about 20-25 minutes, or until a fork slides into the potato fairly easily. Drain of excess water and allow them to cool before cutting into approximately 1 inch chunks and place in a large bowl.
  2. In a small bowl whisk together the sour cream, mustard, honey, vinegar, salt, and black pepper. Taste and adjust salt and pepper as needed.
  3. Pour the dressing over the potatoes and toss to coat. Cover with plastic wrap and refrigerate until about 15 minutes before serving.
  4. Clean the FunGuy mushrooms by brushing them with a damp cloth. Dice the mushroom stems and slice the caps then set them aside.
  5. Heat half of the olive oil in a frying pan over medium high heat. Add the diced mushroom stems and garlic. Let them sauté 5-6 minutes or until the mushroom bits are crispy and brown. Transfer to a paper towel lined plate to drain of excess oil. Once drained add to the bowl with the potatoes.
  6. Pour the rest of the olive oil into the pan and add in the sliced shallot. Cook the shallot for 1 minute then add in the sliced mushroom caps in a single layer in the pan. Cook 2-3 minutes each side or until browned and crisp, similar to bacon. Transfer to the plate with the paper towel to drain. Season the mushrooms with a sprinkle of salt. If there isn’t enough room for all the mushrooms in the pan, cook them in batches.
  7. Add the mushroom “bacon” bits to the potato salad and stir to evenly distribute throughout the salad. Taste the potato salad and season with salt and black pepper if it’s necessary. Add the crispy mushroom slices and the parsley to the top of the potato salad just before serving.

This potato salad is easy to prepare a day ahead of time, just wait on the mushrooms until time to serve!

Have a Fun meal!