Tasty Potato salad with fried oyster mushrooms and zucchini

A salad of boiled potatoes, fried zucchini and mushrooms dressed 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, pieces of fried zucchini provide juiciness to the salad, 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.)
• Onion - 100 g (1 pc.)
• Green onion - 15 g
• Garlic - 1 clove
• Mayonnaise - 80 g
• Sunflower oil - 60 ml
• Salt - to taste
• Ground black pepper - to taste

Directions

1. Prepare the necessary ingredients.
2. The first step is to boil the potatoes in their skins. 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 comes to a boil, turn the heat down to low and simmer the potatoes until tender, about 20 minutes. Cooking time depends on the variety and size of tubers. Cooked potatoes should be easy to pierce with a fork or knife. Remove the potatoes from the water and leave to cool.
3. Wash the young zucchini, wipe dry and cut off the edges. Cut the zucchini into medium-sized cubes, not too small.
4. Heat sunflower oil in a frying pan. Put the zucchini in the pan and fry it over high heat, stirring occasionally, for about 5 minutes. Salt the zucchini while frying.
5. Transfer the fried zucchini to a bowl or deep salad bowl.
6. Cut the oyster mushrooms randomly and not too finely. (I don’t wash these mushrooms before frying. If there is dirt or sand at the base of the oyster mushrooms, I just cut off this part.)
7. 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.
8. Add fried oyster mushrooms to zucchini.
9. Peel the onion and cut into thin half rings.
10. In the remaining oil after frying the mushrooms, fry the onion for a couple of minutes, until transparent.
11. Transfer the onion to a salad bowl with zucchini and oyster mushrooms.
12. Peel the garlic and pass through a press.
13. While the ingredients in the salad bowl are still hot, immediately add the garlic to them.
14. Stir and leave to cool. Thus, in contact with hot foods, the garlic will give off more of its flavor, and the salad will turn out tastier.
15. When the potatoes have cooled, peel them and cut them into cubes, slightly larger than, say, for an Olivier salad.
16. Add the potatoes to the rest of the ingredients in the salad bowl.
17. Rinse green onion feathers, dry and finely chop.
18. Add green onions to the rest of the ingredients.
19. Season the salad with mayonnaise, add black pepper to taste. Do not add salt anymore - mushrooms, zucchini and mayonnaise are salty.
20. Mix the salad gently.
21. Potato salad with fried oyster mushrooms and zucchini is ready. It can be served immediately after preparation.
22. Bon appetit!