Potato Salad with Oyster Mushrooms and Arugula
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Ingredients
for
4
- Ingredients
- 600 grams young potatoes
- 1 bunch Arugula
- 200 grams
- 1 shallot
- 100 milliliters Beef broth
- 4 Tbsps Vinegar
- 1 tsp spicy Mustard
- salt
- freshly ground peppers
- 3 Tbsps vegetable oil
- 100 grams Feta
- 1 Tbsp Pumpkin seed oil
Preparation steps
1.
Cook potatoes in boiling salted water for about 30 minutes. Cool slightly, peel and cut into slices. Rinse and dry arugula, cut out hard stems. Clean mushrooms and cut into strips. Peel shallot and chop finely. Heat broth, add shallot, vinegar and mustard.
2.
Pour broth over potatoes, season with salt and pepper and let rest for about 10 minutes. Heat oil in a pan and sauté mushrooms until golden brown, season with salt and pepper. Season potato salad to taste. Arrange arugula on plates, top with potatoes and mushrooms. Sprinkle with crumbled feta and serve drizzled with pumpkin seed oil.
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