Potato salad with fried oyster mushrooms and zucchini

A salad of boiled potatoes, fried zucchini and mushrooms, seasoned with mayonnaise may seem too simple, but it is not - the taste of the dish is very interesting. Potatoes and mushrooms make the salad hearty, slices of fried zucchini provide the salad with juiciness, and green onions and garlic are responsible for the bright flavor. Such a salad will completely replace a full lunch or dinner.

Ingredients

• Potatoes - 400 g (4 pcs.)
• Oyster mushrooms - 300 g
• Young zucchini - 300 g (1 pc.)
• Onions - 100 g (1 pc.)
• Green onions - 15 g
• Garlic - 1 clove
• Mayonnaise - 80 g
• Sunflower oil - 60 ml
• Salt to taste
• Ground black pepper - to taste

Directions

1. The first step is to boil the potatoes in their uniforms. To do this, wash the potato tubers thoroughly (for example, with the hard side of a clean kitchen sponge). Fill the potatoes completely in a saucepan with water, put on fire. When the water boils, reduce heat to low and cook the potatoes until tender, about 20 minutes. The cooking time depends on the variety and size of the tubers. Finished potatoes should be easily pierced with a fork or knife. Remove the potatoes from the water and leave to cool.
2. Wash the young zucchini, wipe dry and cut off the edges. Cut the zucchini into medium-sized cubes, not too finely.
3. Heat the sunflower oil in a skillet. Place the zucchini in a skillet and fry it over high heat, stirring occasionally, for about 5 minutes. Season the zucchini with salt.
4. Transfer the fried zucchini to a bowl or deep salad bowl.
5. Chop the oyster mushrooms randomly and not too finely. (I do not wash these mushrooms before frying. If there is dirt or sand at the base of the oyster mushrooms, I just cut off this part.)
6. In the same pan where the zucchini was fried, add a little oil, heat it up and fry the oyster mushrooms for 5-7 minutes, also adding salt during the frying process. Mushrooms will significantly decrease in volume, become fragrant and golden.
7. Add fried oyster mushrooms to the courgettes.
8. Peel the onion and cut into thin half rings.
9. In the oil remaining after frying the mushrooms, fry the onion for a couple of minutes, until transparent.
10. Transfer the onion to the salad bowl with the courgette and oyster mushrooms.
11. Peel the garlic and pass through a press.
12. While the ingredients in the salad bowl are still hot, add the garlic immediately.
13. Stir and leave to cool. Thus, in contact with hot foods, garlic will give more of its flavor, and the salad will be tastier.
14. When the potatoes have cooled, peel them and cut them into cubes, slightly larger than, say, for the Olivier salad.
15. Add the potatoes to the rest of the ingredients in the salad bowl.
16. Wash the green onion feathers, dry and chop finely.
17. Add chives to the rest of the ingredients.
18. Season the salad with mayonnaise, add black pepper to taste. Do not add salt any more - mushrooms, zucchini and mayonnaise are salted.
19. Stir the salad gently.
20. Potato salad with fried oyster mushrooms and zucchini is ready. It can be served immediately after preparation.
21. Bon Appetit!