Potato Salad with Pickled Mushrooms

Salad 757 Last Update: Feb 23, 2021 Created: Feb 20, 2021 0 0 0
Potato Salad with Pickled Mushrooms
  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy
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This salad will turn out to be simply unique if you use homemade pickled champignons and potatoes from your garden for it. If there is no vegetable garden, concentrate on mushrooms.

Ingredients

Directions

  1. Prepare the dressing first. Crush the garlic with a garlic press, cover with vegetable oil. Add sugar and a pinch of salt to lime juice, stir until sugar is completely dissolved. Combine both sides of the sauce and season with salt and pepper to taste. Let it brew for 15 minutes.
  2. Meanwhile, prepare the rest of the ingredients. Cut the potatoes into large cubes and put them in a large bowl. Throw the champignons in a colander, dry, add to the potatoes. Cut the cucumbers into large cubes and add to a bowl. Divide the green onions into white and green parts, chop the white part and add to the salad, coarsely chop the green onion and set aside.
  3. Drizzle the dressing over the salad, stir, taste and, if necessary, season again. Serve sprinkled with green onions.

Potato Salad with Pickled Mushrooms



  • Serves: 6 People
  • Prepare Time: 15 mins
  • Cooking Time: 15 mins
  • Calories: -
  • Difficulty: Easy

This salad will turn out to be simply unique if you use homemade pickled champignons and potatoes from your garden for it. If there is no vegetable garden, concentrate on mushrooms.

Ingredients

Directions

  1. Prepare the dressing first. Crush the garlic with a garlic press, cover with vegetable oil. Add sugar and a pinch of salt to lime juice, stir until sugar is completely dissolved. Combine both sides of the sauce and season with salt and pepper to taste. Let it brew for 15 minutes.
  2. Meanwhile, prepare the rest of the ingredients. Cut the potatoes into large cubes and put them in a large bowl. Throw the champignons in a colander, dry, add to the potatoes. Cut the cucumbers into large cubes and add to a bowl. Divide the green onions into white and green parts, chop the white part and add to the salad, coarsely chop the green onion and set aside.
  3. Drizzle the dressing over the salad, stir, taste and, if necessary, season again. Serve sprinkled with green onions.

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