Purple potato salad with mushrooms

Purple potato salad with mushrooms

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / people: 483 kcal
, Fat: 31 g
, Carbohydrate: 36 g
, Protein: 7 g


4 people


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:

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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


1 kg potatoes (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

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


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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