Fresh Mozzarella & Mushroom Potato Salad

• 6 cups water
• 1 teaspoon kosher salt
• 2 pounds small new red potatoes in jackets
• 1 1/2 cups sliced small white button mushrooms
• 1/3 cup seeded and diced red bell pepper
• 1/3 cup thinly sliced green onions
• 12 ounces fresh mozzarella, drained and diced
• 1/4 cup extra virgin olive oil
• 1/4 cup white balsamic vinegar
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon seasoned salt
• 1/2 teaspoon freshly ground black pepper

1. In a 3 quart saucepan, bring water, salt, and potatoes to a boil over medium-high heat.
2. Boil until potatoes are fork tender. Drain and cool to room temperature.
3. Quarter potatoes and place in a large bowl.
4. Add mushrooms, bell pepper, green onions, and mozzarella. Toss gently.
5. Shake remaining ingredients together in a small jar. Pour over salad mixture. Toss gently.
6. Cover and chill for 2-3 hours before serving. Garnish as desired. Serves 6.

water, kosher salt, new red potatoes, white button mushrooms, red bell pepper, green onions, mozzarella, extra virgin olive oil, white balsamic vinegar, sugar, salt, freshly ground black pepper

Taken from food52.com/recipes/5140-fresh-mozzarella-mushroom-potato-salad (may not work)