Pickled mushroom and potato salad
A simple cold salad often served as an everyday dish or for festive occasions.
Ingredients
- Pickled milk cap mushrooms 200 g
- Potatoes 3 pcs
- Onion 1 pc
- Vegetable oil 2 tbsp
- Fresh dill 20 g
- Salt to taste
We add only what we sell. The rest is up to you.
Method
- Boil the potatoes in their skins until tender.
- Cool and peel the potatoes, then cut into cubes.
- Slice the onion into thin half-rings.
- Cut the mushrooms into smaller pieces if they are large.
- Combine the potatoes, onion and mushrooms in a bowl.
- Dress with vegetable oil and season with salt to taste.
- Sprinkle with chopped dill before serving.
