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🍽️ Warm Mushroom Potato Salad

393 kcal · 30 min · 4 servings

Ingredients

• 0.8 kg small boiled potatoes
• 1 small onion
• 2 tbsp butter
• 1 can whole mushrooms
• 10 quail eggs (hard-boiled)
• 150 g anchovy fillets (preserved in oil)
• 12 caper berries (from the jar)
• 3 tbsp capers
• 4 tbsp white balsamic vinegar
• 50 ml vegetable broth
• 4 tbsp olive oil
• salt
• pepper
• 2 tbsp chive rings

Instructions

1. 1. Peel the potatoes.
2. 2. Cut the potatoes in half if they are very large.
3. 3. Peel the onion.
4. 4. Dice the onion finely.
5. 5. Heat the butter in a pan.
6. 6. Add the potatoes and the onion cubes to the pan.
7. 7. Sauté the vegetables briefly.
8. 8. Remove the pan from the heat.
9. 9. Let the potato and onion mixture cool down.
10. 10. Drain the mushrooms well.
11. 11. Peel the quail eggs.
12. 12. Drain the anchovy fillets.
13. 13. Drain the caper berries.
14. 14. Drain the capers.
15. 15. Place all prepared ingredients into a large bowl.
16. 16. Gently mix the ingredients together.
17. 17. Put all dressing ingredients into a shaker bottle.
18. 18. Shake the dressing vigorously until well combined.
19. 19. Pour the dressing over the salad.
20. 20. Toss the salad briefly to distribute the dressing.
21. 21. Let the salad marinate for about 30 minutes.
22. 22. Taste the salad one last time and adjust seasoning if needed.
23. 23. Serve the salad in small bowls.
24. 24. Serve the salad.

Nutrition per serving

• kcal: 393
• Protein: 17 g · Fett/Fat: 20 g · Carbs: 35 g