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Fried potato salad with mushrooms

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Ingredients for 4 servings:

  • 1 kg potatoes
  • 300 g mushrooms
  • 2 tbsp oil
  • 10 cherry tomatoes
  • 120 g ham, raw
  • 100 g remoulade
  • 150 g low-fat yogurt
  • 150 ml milk
  • 1 tsp mustard
  • salt and pepper

Instructions

Working time approx. 45 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 45 minutes

Peel and wash the potatoes, and cut into small cubes. Wash and slice the mushrooms. Fry the potato cubes in the heated oil and cook for about 20 minutes, turning frequently so they don’t stick to the bottom of the pan. Then add the mushrooms and fry with the potato cubes for another 5 minutes. Set aside and let cool. Wash and quarter the tomatoes. Cut the raw ham into strips. Fold both into the potato and mushroom mixture. Mix together the remoulade, yogurt, and milk. Season with mustard, salt, and pepper. Pour the dressing over the salad. Mix everything together and refrigerate for 2 hours. If you like, you can add some raw ham for garnish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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