Potato salad with mushrooms

Potato salad with mushrooms

Total: 35 Min. | Active: 35 Min.
vegetarian, gluten-free
Nutritional value / portion: 473 kcal
, Fat: 27 g
, Carbohydrate: 42 g
, Protein: 8 g


4 portions


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

2 tsp coarse-grain mustard
3 tbsp herbal wine vinegar
1 dl rapeseed oil
salt and pepper to taste
1 kg baby potatoes
salted water, boiling
1 bunch radish
2 spring onions
250 g brown mushrooms
a little butter
salt and pepper to taste
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How it's done

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For the dressing, stir together the mustard, vinegar and oil, season. Depending on the size, cut the potatoes crossways in half or into thirds, cover and simmer gently in a pan of salted water for approx. 15 mins. Drain and leave to cool slightly.

Slice the radish, chop the spring onions into rings, add to the dressing along with the potatoes, mix together.

Cut the mushrooms into pieces. Heat the butter in a non-stick frying pan, sweat the mushrooms for approx. 3 mins., season, leave to cool slightly, mix in with the salad.

Good to know
Tip: Replace brown mushrooms with oyster mushrooms


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