Blue Potato Salad with Mushrooms

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 495 Kcal


  • 2 tsp. mustard
  • 3 tbsp. herbal wine vinegar
  • 1 dl sunflower oil
  • 1 tbsp. mayonnaise
  • 0.5 bunch chives, finely chopped
  • salt and pepper to taste
  • 0.25 tsp. salt
  • 1 kg potatoes (e.g. Purple Congo, ProSpecieRara), cut lengthways into quarters or sixths, depending on size
  • 3 tomatoes, cut into segments
  • a little clarified butter
  • 250 g mushrooms, cut into quarters
  • a little pepper

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  • Mix together the mustard and remaining ingredients with 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, 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 the salad and drizzle over the dressing.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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