Purple potato salad with mushrooms

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 483 Kcal, 7g Protein, 36g Carbohydrates, 31g Fat


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

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  • Dressing

    Mix the mustard with all the other ingredients up to and including the chives, season.
  • Salad

    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, season with 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 top of the salad and drizzle with the dressing.

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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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