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Purple potato salad with mushrooms
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 483
  • Fat about 31g
  • Carbohydrates about 36g
  • Protein about 7g
This is needed
This is needed for 4 people
  • 2 tsp mustard
  • 3 tbsp herbal wine vinegar
  • 1 dl sunflower oil
  • 1 tbsp mayonnaise
  • salt and pepper to taste
  • 0.5 bunch chives, finely chopped
  • 1 kg potatoes (e.g. Blue Congo, ProSpecieRara), cut lengthwise into quarters or sixths, depending on size
  • 0.75 tsp salt
  • 3 tomato, cut into segments
  • a little pepper
  • 250 g mushrooms, cut into quarters
  • 0.25 tsp salt
  • a little clarified butter
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And that's how it's done
And that's how it's done
Mix the mustard with all the other ingredients up to and including the chives, season.
Place a steaming basket into a wide pan, fill with water until it is just below the bottom of the basket, bring to the boil and reduce the heat. Add the potatoes, season with salt, cover and cook for approx. 15 mins. over a medium heat until soft. Allow the potatoes to cool slightly and arrange on plates with the tomatoes. Heat the clarified butter in a frying pan. Reduce the heat a little, fry the mushrooms in batches for approx. 3 mins., season. Arrange the mushrooms on top of the salad and drizzle with the dressing.

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