Purple potato salad with mushrooms

Name: Purple potato salad with mushrooms
Prep time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Swiss cuisine
Ingredients: 2 tsp mustard; 3 tbsp herbal wine vinegar; 1 dl sunflower oil; 1 tbsp mayonnaise; ½ bunch chives; salt and pepper to taste; 1 kg potato; 1 tsp salt; 3 tomatoes; a little clarified butter; 250 g mushrooms; a little pepper

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tsp mustard

3 tbsp herbal wine vinegar

1 dl sunflower oil

1 tbsp mayonnaise

½ bunch chives, finely chopped

salt and pepper to taste

Salad

1 kg potato (e.g. Blue Congo, ProSpecieRara), cut lengthwise into quarters or sixths, depending on size

¾ tsp salt

3 tomatoes, cut into segments

a little clarified butter

250 g mushrooms, cut into quarters

¼ tsp salt

a little pepper

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How it's done

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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4 people

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