Rice and Potato Dishes: Potato Salad with Mushrooms

Potato Salad with Mushrooms

Ingredients

  • 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

Instructions

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.

Details

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