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Potato salad with mushrooms
Nutrition facts per serving:
- Energy in kcal about 473
- Fat about 27g
- Carbohydrates about 42g
- Protein about 8g
This is needed
This is needed
for 4 portion
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- 2 tsp coarse-grain mustard
- 3 tbsp herbal wine vinegar
- 1 dl rapeseed oil
- salt and pepper to taste
- 1 kg baby potatoes
- salted water, boiling
- 1 bunch radish
- 2 spring onion
- 250 g brown mushrooms
- a little butter
- salt and pepper to taste
And that's how it's done
And that's how it's done
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 leave to cool slightly.
Slice the radish, chop the spring onions into rings, add to the dressing along with the potatoes, mix 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.
