Potato Salad with Mushrooms

Preparation/cooking time: ca. 35m

For 4 servings

Nutritional Information

Contains 458 Kcal


  • 2 tsp. coarse-grain mustard
  • 3 tbsp. herbal wine vinegar
  • 1 dl rapeseed oil
  • saltwater, boiling
  • salt and pepper to taste
  • 1 bunch radish
  • 1 kg baby potatoes
  • 2 spring onions
  • 250 g brown mushrooms
  • a little butter

View these products


  • 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.

Products used in this recipe

Save these products to a list

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.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home