New Potato Portobello Salad

After I posted the above image as part of my What I Ate Wednesday Veg Pledge Challenge post just over a week ago, a lot of you requested the recipe, so I figured I’d better hold my end of the bargain :).

Really, I keep quite close to the original Fitness magazine recipe, so I didn’t want to post it if it was so similar, but seeing as the original recipe is called Warm Steak and Potato Salad, and I’m a vegetarian, I did make some substitutions! So here’s the link to the original – kudos to Fitness magazine – and then my version is below.

Copyright to The Guiltless Life

This makes for an ideal spring/summer dinner as it’s filling but totally refreshing. I LOVE mint with new potatoes (that’s the British term; I believe Americans just call them baby potatoes?) and there is no better way to have new potatoes than just boiled and served with a bit of melted butter/Earth Balance and some fresh mint leaves!

Takes me back to my childhood for sure – we would often go to England for our summer holidays to spend time with our extended family, and I remember new potatoes and mint being served on the patio at many of my family’s and family friends’ houses. Sometimes I think food tastes better when it has happy memories associated with it, no?

I hope this creates some wonderful new memories for you!

Copyright to The Guiltless Life

New Potato and Portobello Salad (adapted from Fitness magazine’s Warm Steak and Potato Salad)

INGREDIENTS (serves 2):

For dressing:
Zest of 1 lime
1/4 cup unsweetened apple juice
4 tbsp lime juice
1/4 cup mint leaves, finely chopped or chiffonade chopped
1 tbsp regular or Dijon mustard
Salt and pepper to taste
1 tbsp olive oil

2 Portobello mushroom caps, stems removed and sliced into about four slices per cap
2 cups new potatoes – about 8
3 cups mixed lettuce leaves
1 cup shaved fennel
1 cup grape tomatoes, whole or halved
3 tbsp lowfat feta cheese, crumbled


1. Combine lime zest, apple juice, lime juice, mint leaves, mustard and salt and pepper in a small bowl.

2. In a baking dish, scatter the slices of Portobello mushroom and coat with about 2-3 tablespoons of dressing mixture. Leave to marinade 15-30 minutes.

3. Meanwhile, place new potatoes in a saucepan and cover with water. Bring to a boil, and boil till done – about 15-20 minutes.

4. Add oil to remaining dressing mixture. In a large salad bowl, toss lettuce, fennel and tomatoes.

5. Grill Portobello mushrooms 5-10 minutes each side or until done.

6. Drain potatoes and allow to cool slightly. Then slice into thick slices.

7. Dress the salad and toss. Serve onto two plates and top with feta cheese sprinkled over top.

8. Place potatoes and Portobello mushrooms on top of each salad and serve. Enjoy!

Copyright to The Guiltless Life

 Nutritional information per serving if serves 2:

Nutritional information courtesy of


  1. This looks so pretty and tasty! Thanks for sharing Anna… saved for another time to have as a nice delightful summer lunch 🙂

  2. i love portobellos and hardly ever use them. in fact, i probably have only cooked with them once or twice. i decided this past weekend i need to venture out in my produce selections!

  3. Mint leaves add so much to a salad. Where in England are you from? My Grandma (and some of my uncles) were born in Liverpool and I also have family in the Isle of Man.

    • That’s so cool, I’ve been to the Isle of Man – love it! I’m not from England myself but my family originate from the East Midlands – Nottingham area – that’s where my aunt and uncle and grandma live. But during the time I lived there we were a few years in the Nottingham area and later on in Hertfordshire, down south. But I think my family would definitely say they were East Midlanders at heart 🙂

  4. Aww, this recipe makes me miss Scotland! We have family over there and we visited a few years ago. We had fingerling potatoes with fresh mint on several occasions and it was delicious!

  5. mmmm looks so good! I bet if you blackened the portabello, it would be a whole new flavour! I love blackened portabellos, & I love potato salad!

    • You got it – totally different flavour! The first photo, that was on my WIAW, was the first time I made it and I blackened the portobellos then. But the lower ones, yeah, I just grilled it :). So good either way but I agree that blackening gives a whole new flavour!

  6. Slurp. I want this for my lunch … now 🙂

  7. this looks so good 🙂 great his (with the steak too!) and hers meal!!! yumm!

  8. This looks delicious! I tend to stick to the same boring salads, so i know this would taste amazing to me!!

  9. AMAZING! I love this Anna 🙂

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