Mushroom and Potato Salad

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Mushroom and Potato Salad
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in

Ingredients

for
4
Ingredients
400 grams
cooked, waxy Potatoes (cooled)
1
50 grams
1
organic Lemon
150 grams
1 pinch
200 grams
½ teaspoon
½ teaspoon

Preparation steps

1.

Peel and slice the potatoes. Saute the potatoes in 1-2 tablespoons of hot oil for about 10 minutes, until golden brown. Season with salt and cool until lukewarm.

2.

Rinse the lettuce and arugula and shake dry. Chop into small bite size pieces.

3.

Rinse the lemon in hot water and zest. Squeeze the juice and stir into the yogurt. Add 1-2 tablespoons of water and season with sugar and salt.

4.

Rinse and slice the mushrooms. Saute in 1-2 tablespoons of hot oil for 2-3 minutes, until golden brown. Season with salt.

5.

Divide the lettuce on plates. Drizzle with the dressing and cover with the potatoes and mushrooms. Crush the caraway, coriander and chile flakes in a mortar and sprinkle with the lemon zest over the salad. Serve immediately.