Rice and Potato Dishes: Potato Salad with Mushrooms

Potato Salad with Mushrooms


  • salt and pepper to taste
  • saltwater, boiling
  • a little butter
  • 3 tbsp. herbal wine vinegar
  • 2 spring onions
  • 1 dl rapeseed oil
  • 2 tsp. coarse-grain mustard
  • 250 g brown mushrooms
  • 1 bunch radish
  • 1 kg baby potatoes
Order the ingredients from COOP@home


For the dressing, stir together the mustard, vinegar and oil, season. Depending on the size, cut the potatoes crossways in half or into thirds, cover and simmer gently in a pan of salted water for approx. 15 mins. Drain and allow to cool a little.

Slice the radish, chop the spring onions into rings, add to the dressing along with the potatoes, mix everything together.

Cut the mushrooms into pieces. Heat the butter in a non-stick frying pan, sweat the mushrooms for approx. 3 mins., season, leave to cool slightly, mix in with the salad.


  • Rice and Potato Dishes
  • 35 mins Preparation/cooking time: ca. 35m
  • Servings For 4 servings
  • Nutrition 458 Kcal