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🍽️ Warm Potato, Zucchini, and Mushroom Salad

191 kcal · 30 min · 4 servings

Warm Potato, Zucchini, and Mushroom Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the potatoes thoroughly.
  2. 2. Place them in a steamer with salted water.
  3. 3. Steam the potatoes for 35 minutes until tender.
  4. 4. Remove the potatoes from the steamer and place them in a colander.
  5. 5. Let them steam off for a moment until they are cool enough to handle.
  6. 6. Peel the potatoes.
  7. 7. Slice the peeled potatoes into even rounds.
  8. 8. Wash the zucchini.
  9. 9. Trim off the hard ends on both sides.
  10. 10. Cut the zucchini in half lengthwise.
  11. 11. Slice the zucchini halves into thin rounds.
  12. 12. Bring a pot of salted water to a boil.
  13. 13. Add the zucchini slices to the boiling water.
  14. 14. Cook the zucchini for 8 minutes.
  15. 15. Remove the zucchini from the water using a slotted spoon.
  16. 16. Immediately place the zucchini into a bowl of cold water to stop the cooking process.
  17. 17. Let the zucchini drain well.
  18. 18. Add the drained zucchini slices to a large serving bowl.
  19. 19. Add the potato slices to the bowl with the zucchini.
  20. 20. Clean the mushrooms.
  21. 21. Slice the mushrooms thinly.
  22. 22. Add the mushroom slices to the potato and zucchini mixture.
  23. 23. Mix oil with salt and pepper.
  24. 24. Pour the seasoning mixture over the vegetables.
  25. 25. Gently toss the ingredients to combine them evenly.
  26. 26. Wash the chervil.
  27. 27. Pluck the small leaves from the stems.
  28. 28. Sprinkle the chervil leaves over the salad just before serving.
  29. 29. Season the salad with freshly ground pepper from a mill.
  30. 30. Serve the salad while still lukewarm.

Nutrition per serving