Ingredients
●
Potatoes
500 g
3-4 medium-sized potatoes
●
Mushrooms
200 g
canned or cooked beforehand
●
Red peppers in vinegar
100 g
●
Pickled cucumbers
5 pieces
●
Olives
200 g
green or black, preferably pitted
●
Red onion
1 piece
or white
●
Salt and pepper
1 tsp
to taste
●
Mayonnaise
200 g
or oil
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Step by step
Step 1
First, boil the potatoes with the skin on for 40-45 minutes. Rinse well with cold water, peel and allow to cool completely.
Then cut into medium cubes, not very small, like for the boeuf salad, but a bit bigger - about 1x1cm.
Step 2
Add the well-drained mushrooms to the bowl of potatoes.
I had fresh mushrooms. I cut them into small pieces and used them in this salad, instead of canned.
Step 3
Cut the pickled peppers into thin slices, add to the salad bowl.
Step 4
And the thinly sliced pickles.
Step 5
Cut the red onion into thin slices, put in the bowl.
Also add olives, save a few for the garnish.
Step 6
Finally, pour over mayonnaise or oil. Season with salt and pepper to taste.
Step 7
Mix well, add more salt and pepper if needed.
Keep in the fridge for a few hours before serving to infuse properly. Served immediately is also good.
Step 8
Before serving, place the salad in a nice bowl, garnish with olives and some greens.
Enjoy!
Quantity:
2 kg
Prep time:
45 min
Difficulty:
easy
Ready in:
120 min
Publish date:
