← All recipes

🥗 Warm Mushroom and Potato Salad with Pickles

335 kcal · 30 min · 4 servings

Ingredients

• 1 kg firm-cooking potatoes
• 1 onion
• 200 ml beef broth
• 3 tbsp grain alcohol vinegar
• 1 pinch sugar
• salt
• pepper (from the mill)
• 250 g button mushrooms
• 4 tbsp sunflower oil
• 2 tbsp lemon juice
• 1 tbsp grainy mustard
• 2 tbsp crème fraîche
• chili flakes
• 100 g gherkins
• parsley (for garnish)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Steam the potatoes in a pot with a little water for about 30 minutes until tender.
3. 3. Peel the onion and dice it finely.
4. 4. Combine the diced onion with the broth, vinegar, and sugar in a pot.
5. 5. Bring the onion broth mixture to a boil.
6. 6. Peel the cooked potatoes.
7. 7. Let the potatoes steam off for a moment to release excess moisture.
8. 8. Dice the potatoes into cubes.
9. 9. Pour the hot broth directly over the potato cubes.
10. 10. Season the mixture with salt and pepper.
11. 11. Stir everything well so the potatoes absorb the liquid.
12. 12. Let the salad marinate for about 20 minutes.
13. 13. Clean the mushrooms and slice them into thick pieces.
14. 14. Heat oil in a frying pan.
15. 15. Sauté the mushroom slices in the hot oil for a short time.
16. 16. Remove the pan from the heat.
17. 17. Stir in the lemon juice, mustard, and crème fraîche into the mushrooms.
18. 18. Season the mushroom mixture with a little chili.
19. 19. Let the mushrooms cool down until they are lukewarm.
20. 20. Dice the pickles.
21. 21. Mix the pickles and mushrooms into the potato salad.
22. 22. Taste the salad one last time and adjust seasoning if needed.
23. 23. Serve the salad garnished with fresh parsley.

Nutrition per serving

• kcal: 335
• Protein: 9 g · Fett/Fat: 13 g · Carbs: 43 g