Heirloom Potato Salad with Mushrooms

Makes 4 servings

8 ounces small heirloom potatoes
8 ounces brown mushrooms, sliced ¼-inch thick
8 marinated sun-dried tomato halves, thinly sliced
½ medium yellow or red onion, thinly sliced
4 cloves garlic, finely chopped
1 small head of radicchio, torn into bite-size pieces
½ cup chopped basil
12/ cup extra-virgin olive oil
⅓ cup white balsamic vinegar
½ teaspoon cayenne pepper
1 tablespoon plus one teaspoon kosher salt, divided
2 teaspoons freshly ground black pepper

Place the potatoes in a large saucepan, cover with 1 inch of water, and bring to a boil over medium-high heat. Reduce the heat to meduium; add 1 tablespoon of salt and simmer, stirring occasionally, until the potatoes are tender and a paring knife can be slipped in and out of the potatoes with little resistance, about 15 minutes.

Drain the potatoes; cut them into ½-inch circles and place in large bowl. Add the mushrooms, tomato, onion, garlic, radicchio, basil, oil, vinegar, cayenne, 1 teaspoon of salt and pepper; toss to combine.

Serve or refrigerate until needed.