For most people, the words "potato salad" are synonymous with picnics, summertime, hot dogs, and a lot of mayonnaise. Like most, I absolutely love all of those things, but there's something fun about taking a classic and turning it completely upside-down. Warm instead of cold, light instead of heavy, no eggs, no celery, and definitely no mayonnaise.
An Asian mushroom became the inspiration for the twist on the classic. These mushrooms looked absolutely beautiful - all connected together at the base, wrapped neatly in a package - and were not to be passed up. Having never cooked with this variety of mushrooms before, it was a match for what I wanted to do with a potato salad. I wanted to keep it simple with minimum ingredients - each of which could stand on its own, but hopefully be so much better together. The result - warm, crunchy, soft, tangy, earthy salad topped with crumbles of salty, briny feta. The perfect varietal on a classic.