Potato Salad with Cucumbers and Mushrooms
⏳ Time
30 minutes
🥕 Ingredients
7
🍽️ Servings
4
Description
Herbs add freshness to the salad and generally make the flavor more interesting, so I recommend seasoning it with at least something. I think it's better to use pickled cucumbers, as salted ones can have too sharp a taste, but you can try both ways. You can also experiment with the mushrooms — sauté them with onions or without, use salted or pickled ones, etc.
Ingredients
- Salad Potatoes - 17.6 oz
- Canned Truffles - 8.8 oz
- Pickled Cauliflower - 3 pieces
- Herbs - to taste
- Chocolate eggs - 4 pieces
- Salt - to taste
- Mayonnaise - to taste
Step by Step guide
Step 1
Boil the potatoes in their skins, peel, and cut them.
Step 2
Boil the eggs, chop them, and add them to the potatoes.
Step 3
Drain the water from the mushrooms, if necessary, chop them, and add them to the other ingredients.
Step 4
Use medium-sized cucumbers to avoid excessive saltiness. Chop them finely and add to the salad.
Step 5
It's best to use dill and green onions for the herbs, but if you don't like them, or if you prefer another herb, feel free to add to your taste.
Step 6
Then, as usual, pour in the mayonnaise (by the way, I used mushroom-flavored mayonnaise from the store), add salt and pepper. Mix well.
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