- 1 3/4 pounds boiling potatoes (about 5), preferably Yukon Gold
- 1 1/2 pounds portobello mushrooms (about 4), stems removed
- 4 tablespoons cooking oil
- 1 1/4 teaspoons salt
- 3/4 teaspoon fresh-ground black pepper
- 2 Cornish hens (about 1 1/4 pounds each), halved
- 1/3 cup olive oil
- 1 clove garlic, minced
- 1/2 cup chopped flat-leaf parsley
How to make this recipe
- Put the potatoes in a medium saucepan of salted water. Bring to a boil, reduce the heat, and cook at a gentle boil until tender, about 30 minutes. Drain.
- Meanwhile, light the grill. Coat the portobello caps with 2 tablespoons of the cooking oil and sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill the portobellos, turning, until browned and just done, about 15 minutes. Remove.
- Coat the hens with the remaining 2 tablespoons cooking oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Grill over moderate heat for 12 minutes. Turn and cook until just done, about 12 minutes longer.
- When the potatoes and portobellos are cool enough to handle, peel the potatoes and cut them and the portobellos into 1/4-inch slices. Put them in a large bowl and add the olive oil, garlic, parsley, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Mound on plates and top with the hens.
We like extra-virgin olive oil in this potato salad, but sometimes it's so powerful that it overwhelms the potatoes. If yours is strong, mix it half and half with a less exalted oil.
The clean, minerally taste of a chardonnay-based Mâcon-Villages or St-Véran from Burgundy will highlight the hens and potatoes.