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Warm potato salad

updated

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Ingredients for 4 servings:

  • 8 large potatoes
  • 1 large onion(s)
  • 1 can mushrooms, whole heads
  • 3 bell peppers, red, yellow, green
  • Vegetable broth, instant
  • 1 cup sour cream
  • oregano
  • Oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel and wash the potatoes and boil until tender. Meanwhile, slice the onion, wash the bell peppers and slice them. Drain the mushrooms. Heat the oil in a pan and sauté the onions until translucent. Add the bell peppers and mushrooms and sauté for about 5 minutes. Season well with the vegetable stock and oregano. Keep warm over low heat. Drain the potatoes and slice them. Place them in a bowl and add the vegetables. Fold in the sour cream. The salad is best served warm, but it also tastes great cold.

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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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