Two Sisters, One Kitchen

Quick, healthy meals by a loving team. See what’s cooking in J & K's kitchen!

Hot Potato and Portabello Salad October 12, 2010

Hot Potato and Portabello Salad

Kathryn says: I was reading a book on Italian immigrants, and it was talking about the importance of food during festivals. As I read about some of the delectable Italian dishes, my taste buds determined that it was lunch time. Inspired to make an Italian meal, I pulled out the olive oil, garlic, and spices, and got creative. We had leftover boiled potatoes in the fridge, so I started there. I ended up mixing quite a few things together to make what Jamie said was possibly the best thing I’d ever cooked. I know it isn’t an aesthetic winner, but at least it excels in the taste test.


  • 2 cups of boiled white potatoes, chopped
  • 2/3 cup watercress
  • 1 large Portobello mushroom, chopped
  • 3 tbsp. olive oil
  • 1/2 cup mild salsa
  • 1/4 tsp. thyme
  • 1/4 tsp. oregano
  • 1/4 tsp. basil
  • 1/4 tsp. rosemary
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. sea salt


  1. Put all ingredients except salsa in a pan on the stove top on medium heat.
  2. Heat and stir until mushrooms are fully cooked.
  3. Stir in salsa and serve warm.

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