Mushroom-Potato Salad with White Beans

• 1 lb. small white or Yukon gold potatoes, quartered
• 8 oz. mushrooms, preferably cremini, quartered
• 2 Tbs. olive oil
• 4-oz. jar roasted red bell peppers (water-packed), drained and chopped
• 2 small cloves garlic, very thinly sliced
• 1 Tbs. cider vinegar
• 1 cup canned cannellini beans, rinsed and drained
• 1/4 cup chopped fresh basil

1. In medium saucepan, combine potatoes and enough cold water to cover.
2. Bring to a boil, reduce heat and simmer until tender, about 12 minutes.
3. Drain, cool slightly, then cut potatoes in half.
4. Transfer to large bowl.
5. Meanwhile, preheat broiler.
6. In medium bowl, combine mushrooms, 1 tablespoon oil, 18 teaspoon salt and 18 teaspoon freshly ground pepper.
7. Place on broiler pan and cook, turning occasionally, until nicely colored and tender, about 6 minutes.
8. Set aside.
9. In small saucepan, combine peppers, garlic and remaining 1 tablespoon oil.
10. Cook gently over medium-low heat, stirring, 5 minutes.
11. Remove from heat and stir in vinegar, 18 teaspoon salt and 18 teaspoon freshly ground pepper.
12. Add beans, basil, reserved mushrooms and red pepper mixture to potatoes and toss gently.
13. Serve at room temperature.

white, mushrooms, olive oil, red bell peppers, garlic, cider vinegar, cannellini beans, fresh basil

Taken from www.vegetariantimes.com/recipe/mushroom-potato-salad-with-white-beans-2/ (may not work)