Potato Salad with Mushrooms


35m
Preparation/cooking time: ca. 35m

Servings
For 4 servings


Nutritional Information

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


Ingredients

  • 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

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Instructions

  • 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

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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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