Potato salad with mushrooms

Total time: 35m
Preparation Time: 35m

For 4 portions

Nutritional Information

Contains 473 Kcal, 8g Protein, 42g Carbohydrates, 27g Fat


  • 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
  • 2 spring onions
  • 1 bunch radish
  • 250 g brown mushrooms
  • a little butter

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  • 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.
  • Tip:

    Replace brown mushrooms with oyster mushrooms

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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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