Warm Vegan Potato Salad With Seared Oyster Mushrooms

Name: Warm Vegan Potato Salad With Seared Oyster Mushrooms
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: European
Ingredients: 2 lb Waxy yellow potatoes, scrubbed; 1 1/2 tsp Kosher salt; 4 tbsp Olive oil; 12 oz Oyster mushrooms, torn into wide strips; 1 tsp Smoked paprika; 1/2 tsp Black pepper; 1 Small red onion, finely diced; 1 Garlic clove, finely grated; 1/2 cup Vegetable broth; 1/4 cup Apple cider vinegar; 2 tbsp Dijon mustard; 1 tbsp Maple syrup; 6 Radishes, thinly sliced; 2 Celery stalks, thinly sliced; 1/2 cup Dill pickles, chopped; 1/3 cup Fresh dill, chopped; 1/4 cup Fresh parsley, chopped

Finished warm potato salad with seared oyster mushrooms, radishes, celery, pickles, and herbs

Julia Ford

Published: July 28, 2026

Categories: Vegetables, Main Dish Salads, Vegan, European, Potato Sides

Tags: vegan, Dairy-Free, Make-Ahead, Picnic, European, Potato Salad, Plant-Based, Oyster Mushrooms

Vegan Potato Mushroom Salad

A warm vegan potato salad with crisp radishes, celery, dill, and golden seared oyster mushrooms tossed in a tangy mustard vinaigrette.

Prep Time:25 minCook Time:35 minTotal Time:60 minServings:4Difficulty:Medium

This warm vegan potato salad is built for the moment when you want something bright and fresh, but still substantial enough to stand in as a main dish. Waxy potatoes hold their shape, while a warm mustard vinaigrette seasons them all the way through instead of sitting on the surface.

Seared oyster mushrooms give the salad its savory center. Tearing the mushrooms by hand creates irregular edges that brown well in a hot skillet, and a little smoked paprika brings depth without needing bacon or dairy.

Radishes, celery, pickles, and dill keep the bowl lively. Their crunch matters, so they are folded in after the potatoes have absorbed the dressing and cooled slightly.

Serve the salad warm or at room temperature. It works well beside grilled vegetables, tucked into a picnic spread, or packed as a make-ahead lunch once the mushrooms have cooled.

Nutrition (per serving)

Calories:390 kcal

Protein:9 g

Carbs:53 g

Fat:16 g

Directions

1

Place the potatoes in a large pot, cover with cold water by 1 inch, and add 1 teaspoon of the salt. Bring to a boil, then simmer until the potatoes are tender when pierced, 18 to 22 minutes.
2

Drain the potatoes and let them cool just until they can be handled. Slice them into 1/2-inch rounds or large bite-size pieces while still warm.
3

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add the oyster mushrooms in a single layer and cook without stirring for 3 minutes, then toss and cook until browned at the edges, 4 to 5 minutes more.
4

Season the mushrooms with smoked paprika, black pepper, and 1/4 teaspoon salt. Transfer them to a plate and keep the skillet on medium heat.
5

Add the remaining 2 tablespoons olive oil and the red onion to the skillet. Cook for 2 minutes, then stir in the garlic for 30 seconds until fragrant.
6

Whisk in the vegetable broth, apple cider vinegar, Dijon mustard, maple syrup, and remaining 1/4 teaspoon salt. Simmer for 2 minutes, scraping up the browned bits from the pan.
7

Put the warm potatoes in a large bowl and pour the hot vinaigrette over them. Fold gently and let stand for 10 minutes so the potatoes absorb the dressing.
8

Add the radishes, celery, pickles, dill, parsley, and seared mushrooms. Fold carefully, taste for salt and vinegar, and serve warm or at room temperature.

Ingredients

Waxy yellow potatoes, scrubbed:2 lb
Kosher salt:1 1/2 tsp
Olive oil:4 tbsp
Oyster mushrooms, torn into wide strips:12 oz
Smoked paprika:1 tsp
Black pepper:1/2 tsp
Small red onion, finely diced:1
Garlic clove, finely grated:1
Vegetable broth:1/2 cup
Apple cider vinegar:1/4 cup
Dijon mustard:2 tbsp
Maple syrup:1 tbsp
Radishes, thinly sliced:6
Celery stalks, thinly sliced:2
Dill pickles, chopped:1/2 cup
Fresh dill, chopped:1/3 cup
Fresh parsley, chopped:1/4 cup

Tips & Notes

Use waxy potatoes rather than russets so the salad keeps distinct pieces instead of turning fluffy.
Brown the mushrooms in batches if your skillet is crowded; steam prevents the edges from crisping.
For a sharper salad, add another teaspoon of vinegar just before serving.