Folk culinary specialist - Salads with mushrooms. Salad with mushrooms and potatoes

In the arsenal of any hospitable hostess there should be several “win-win” dishes that the family will always be happy with and that guests will definitely appreciate. Potato salad with mushrooms can easily become one of these homemade culinary masterpieces. This dish really deserves your attention.

Salad is well known to many housewives, this is evidenced by the huge variety of recipes that exist today. This dish even suggests the possibility of experimentation. So, for example, you can take champignons, oyster mushrooms, boletus, white or some other mushrooms, pick up greens to taste.

In a word, the hostess's fantasy is not placed in too strict frames, and the salad with potatoes only benefits from this. In 30-40 minutes, you can not only quickly figure out something on the table, but prepare a nutritious and tasty dish that absolutely everyone will like.

Classic recipe

As mentioned above, there is a fairly large variety of variations: with champignons or butter, with vegetable or olive oil, with various spices.

Now we want to bring to your attention classic recipe. For 4 servings you will need:

1 kg of young potatoes;
200 g pickled champignons;
salt;
4 eggs;
1 bunch of parsley;
1 bunch of dill;
1 bunch of sorrel;
3 art. tablespoons of vegetable oil;
4-6 art. spoons of apple cider vinegar;
300 g sour cream;
1 bunch of green onions;
green onions for decoration;
ground pepper.

Cooking:

Wash the potatoes and boil in their skins in a small amount of water with 2 teaspoons of salt over medium heat for about 30 minutes. Drain water from potatoes and set aside. Clean and leave in a sealed container overnight in the refrigerator.

Hard boil eggs cold water, cool completely and then peel. Wash greens and dry. Separate the leaves from the stems and chop finely.

Cut the mushrooms into 4 parts, chop the eggs very finely and mix with herbs, vegetable oil, vinegar and sour cream. Wash the green onions, blot with a paper towel, cut most of the onions into thin rings and mix with the sauce. Season the sauce to taste with pepper, salt and vinegar.

Cut the potatoes into thin circles and combine in small portions with the sauce, mix thoroughly so that each slice is soaked.

Before serving, place a few stalks of green onions on the potato salad.

Tip: If the lettuce sits too long, it will absorb too much liquid and the dressing will dry out. In this case, add some cold instant water to it. chicken broth or good vinegar.

That's all, the dish can be served and eaten - introducing it to friends and relatives, be prepared for compliments to your culinary skills.

Salad with mushrooms and cucumbers

The next fairly well-known and popular variation is a salad with mushrooms and cucumbers. To prepare 4 servings of it, we need to take:

300 g of young potatoes;
200 g pickled mushrooms;
2 pickles;
3 tablespoons of vegetable oil;
a little green onion and salt (to taste).

Cooking:

Preparing a salad is very simple: first you need to wash the potatoes, boil them in their uniforms, cool and peel. After that, both it and cucumbers must be cut into small cubes.

Then you need to mix all the resulting ingredients in a salad bowl, salt, season and mix well. That's all - some half an hour, and a delicious dish is ready. By the way, this salad is lighter and somewhat more exotic than the classic one, so it is even easier for them to diversify the home menu.

Salad with fried champignons and cheese

For connoisseurs even more unusual combinations we also have a recipe - a variant with fried champignons and cheese. To prepare 4 servings of this salad, you need to take:

500 g of young potatoes;
300-400 g of raw champignons;
70-100 g of hard cheese;
300-400 g of onions;
200 g sour cream;
3-4 tablespoons of vegetable oil;
salt to taste.

Cooking:

Again, cooking begins with the potatoes boiled in their skins, cooled, peeled and diced. While it is being cooked - to save time - you need to finely grate the cheese and take care of the mushrooms.

Mushrooms also need to be cut (in any form), put in a pan and start frying over medium heat. When the mushroom juice boils away, you need to pour 1.5-2 tablespoons of vegetable oil on them and season with salt. After that, the mushrooms must be fried for 15 minutes, stirring occasionally.

Let's move on to the onion: it needs to be finely chopped and fried in own juice and 1.5-2 tablespoons of vegetable oil. After 10 minutes of frying, when it is already soft, you need to salt it and remove from heat.

After that, it is necessary to cool all the cooked ingredients and put them in a salad bowl in order: potatoes, onions, mushrooms. Then you need to sprinkle the resulting salad with cheese and pour sour cream. Done, you can delight family and friends with a delicious dish.

Each of the salads presented to your attention is interesting and very tasty in its own way - whichever one you choose, it will certainly be appreciated.

Even before our era, people recognized mushrooms as very tasty and valuable product. famous philosopher Ancient Greece and the teacher of Alexander the Great, Aristotle, called them the food of the gods. mushroom dishes have not lost popularity in modern cooking. You can prepare a salad with fried mushrooms and potatoes at any time of the year if you use champignons grown in special farms for it.

The domestication of mushrooms began at the end of the 17th century. Presumably this happened in Italy or France. Mushrooms were accidentally discovered on a dunghill after the water left after processing the collected mushrooms was poured onto it. It is possible that this process was going on in parallel in several countries. By the middle of the 18th century, there were already manuals for growing champignons in garden farms in France and Sweden.

By the 19th century, Paris became the leader in mushroom cultivation. A large number of old quarries in the vicinity of the city were an ideal place for growing mushrooms in industrial scale.

Modern mushroom cultivation in Russia originated about two centuries ago. The Yaroslavl peasant Osinin is considered a pioneer in this matter. It was he who was one of the first to build a special room for the production of champignons. Thanks to him and his follower Grachev, modern culinary specialists can prepare salads from fried mushrooms and potatoes all year round. After all, in modern farms for growing mushrooms, the same principles are used as in the champignon greenhouses of Osinin and Grachev. In addition, Grachev published the first printed manual on the cultivation of champignons.

For a salad with fried mushrooms and potatoes, you will need to take:

fresh champignons 0.5 kg;
cheese 100 g;
boiled potatoes 0.3 kg;
boiled hard-boiled eggs 3 pcs.;
mayonnaise 150 g;
oils 50 ml;
onion 100 g;
salt;
pepper optional;
sprig of parsley.

Recipe

potato;
half mushrooms with onions;
eggs;
the second part of the mushrooms;
top with parsley.

Lubricate each layer with mayonnaise, except for the last one, made from grated cheese.

Kuhoman to help

As with every dish, a salad with fried mushrooms and potatoes is characterized by some subtleties:

the salad will turn out more accurate if you use a culinary ring when “assembling” it;
since mayonnaise and cheese contain salt, you do not need to add it to the salad;
boil and cool eggs and potatoes in advance, as a salad made from cooled products is tastier than from warm ones.

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To prepare a salad, you must adhere to the following sequence:

A beautifully decorated salad of fried mushrooms with potatoes can be a decoration and family dinner, and a festive table.

Potatoes and mushrooms are, of course, culinary classics. And this applies not only to second courses, but also to all kinds of snacks and salads. And these two products are a huge field for experimentation.

Today I propose to combine these popular ingredients to prepare a salad with potatoes and mushrooms in Rustic layers, adding other vegetables to taste to them - and in the end you will get delicious dish, with which you can feed your family, and even treat guests. It turns out quite satisfying, so you can easily serve it as independent dish or garnish. The salad recipe is very similar to that, which is also going in layers from potatoes, pickles and mushrooms.

And if you are preparing a salad with potatoes and mushrooms (pickled or fried) on the festive table, then be sure to lay it out in layers - it looks more interesting and appetizing. You can do this using the big detachable form- and then the multi-colored layers will be clearly visible. If there is no suitable form, you can simply lay the layers in a deep salad bowl or a wide bowl.

When you cook for a small amount of people, you can use transparent glass bowls - and then the salad is more convenient and more beautiful to serve in portions. Another option is to use a small shaping ring or square and arrange the salad on a flat plate. A cooking ring or similar shape can be purchased at any store that sells crockery and other kitchen utensils.

Ingredients for 2 servings:

Potato - 2 small tubers
Fried mushrooms - 150 g
French mustard (in grains) - 1 tsp
Salt - a pinch
Pickled cucumber - 1 large
Carrot - 1 medium
Mayonnaise / sour cream - to taste
Canned peas - 3 tbsp.

Step by step recipe with photo:

Potatoes, carrots, by the time the salad is prepared, should already be boiled, and mushrooms should be fried. Mushrooms, by the way, take any - champignons, oyster mushrooms, mushrooms ... Any and them go well with potatoes and other ingredients.

Well, when the products are prepared, you can collect the salad. I used a round small mold for this (or rather, I don’t have a real forming ring, so I just cut a circle of a suitable height from a plastic two-liter bottle).

In the first layer I laid out boiled potatoes in their skins, which I had previously peeled and cut into cubes.

Salted a bit and laid out mustard grains.

I applied a layer of mayonnaise.

Then cut into cubes pickled cucumber. Greased with mayonnaise.

And cut the boiled and peeled carrots into small cubes. Laid out the next layer.

More mayonnaise.

And now fried mushrooms. I took oyster mushrooms.

More mayonnaise.

And the last layer laid canned peas.

I let the salad stand in the fridge for a while, then removed the forming ring. True, the naughty pea strove to escape 😉

Here it is ready puff salad with potatoes and fried mushrooms! It turns out it is very tasty and satisfying, and this is despite the simple ingredients.

Tips: how to cook a salad with potatoes and mushrooms deliciously

Buy wax potatoes, this variety does not boil soft, keeps its shape very well in puff salads, ideal for our dish, as well as for Olivier and other popular salads where potatoes are included. Check with the seller in the market or in the store if the vegetable boils well or ask for help with choosing a variety.
Boil vegetables in advance, you can in the evening. But peeling (“uniforms”) is necessary only before the preparation of the dish, best of all - an hour or two before serving, so that the vegetables do not wind up.
For potato puff salad choose seasonal mushrooms. If it is summer or autumn, and your region is in the midst of collecting “silent hunting”, then give preference to forest mushrooms. Of course, provided that you are familiar with the types of edible mushrooms, you know how to cook them correctly. Otherwise, you can always buy fresh champignons or oyster mushrooms, as well as in the assortment of large stores there are always pickled mushrooms. It's already a matter of taste.
Try dressing the salad just before serving. To white sauce(mayonnaise or sour cream) did not “flow”, mixed with the juice of vegetables and mushrooms. This rule applies to any salads.

Enjoy your meal!

Salads with mushrooms and potatoes are not only a good alternative meat snacks fasting, but also an excellent independent dish for home dinner or festive feast. And if you cook a warm salad with mushrooms and potatoes, it can serve as an excellent side dish for meat or fish. You can put salads with potatoes and mushrooms on a dish in layers, or you can mix all the ingredients, forming a slide.

warm salad with mushrooms and sour cream sauce

Potatoes 1 kg
Mushrooms 500 g
Red onion 1 head
Garlic 6 cloves
Parsley 20 g
Celery 1 stalk
Lemons ½ piece
Ghee butter 50 g
Dill 10 g
Green onion 30 g
Mustard a l'ancienne 1 tablespoon
Sour cream 20% 200 g
Ground cumin (zira) pinch
Salt to taste
Ground black pepper to taste

Boil potatoes in salted water, peel and cut into large cubes.
Finely chop the garlic and parsley, heat the melted butter in a frying pan and fry the mushrooms on it until tender. Pre-wash the whites and cut into slices, just rinse the chanterelles if they are not large, and cut the large ones into segments, boil the mushrooms for twenty minutes in salted water and dry on a napkin. In general, all mushrooms should get into the pan dry, so as not to give excess moisture and fry, not boil. Therefore, they need to be fried in batches so that they do not bunch up and are not stewed, but fried. When the mushrooms are almost ready, throw a pinch of chopped garlic, a pinch of chopped parsley into the pan, mix, fry for another minute, then add a little lemon juice, salt, pepper and remove from heat.
In a bowl, mix mustard with sour cream, ground cumin, finely chopped green onion and dill.
Cut the celery into small cubes, and the onion into thin strips.
In a deep bowl, mix potatoes, fried mushrooms with onions, celery and sour cream sauce. Serve while the mushrooms are warm, as a salad or as a side dish for a second course. However, cold salad with mushrooms and potatoes according to this recipe is also very tasty.

Warm potato salad with chanterelles and sour cream sauce

Ingredients:

Potato - 1 kg
- 500 g
Red onion - 1 pc.
Garlic - 6 cloves
Butter
Olive oil
Parsley
Dill
Green onion
Grainy mustard - 1 tablespoon
Sour cream - 200 g
Salt, black pepper

Wash the chanterelles, dry and fry in a mixture of creamy and olive oil. Finely chop the garlic and parsley. When the mushrooms are almost ready, add garlic and parsley to them, mix, fry for another minute, salt, pepper and remove from heat. Boil the potatoes at the same time and cut them into large cubes.

Mix mustard with sour cream, dill. Slice the red onion thinly into half rings. Gently mix potatoes, fried mushrooms, onions and sour cream sauce. Serve this delicious salad with potatoes and mushrooms right away, but it will also be delicious cold.

Recipe for layered salad with chicken, mushrooms and potatoes

Pickled or other mushrooms - 200 grams;
Chicken fillet - 500 grams;
Onion- 2 pieces;
Boiled potatoes in uniform -2 pieces;
Boiled carrots in uniform - 1 piece;
boiled eggs - 2 pieces;
Hard cheese - 100 grams;
Vegetable oil - 2 tbsp. spoons;
Mayonnaise - 200 grams;
Greens - dill, parsley, green onions.

To prepare a layered salad with chicken, mushrooms and potatoes, peel the onion, wash it and cut it into half rings.
Pickled mushrooms cut into slices or thin slices.
Add to hot skillet vegetable oil and put onion on it. Fry over a fire for about three minutes until golden brown, stirring alternately.
Add mushrooms to the onion and fry the resulting mixture for another 5 minutes.
Boiled potatoes are peeled and rubbed through a coarse grater.
We do the same with boiled carrots, peel and rub on a grater.
boiled chicken fillet understand by hand.
hard cheese pass through a large grater.
Wash greens and cut.
We cook eggs. Then clean and cut with a knife into medium pieces.
Salad can be stacked on a dish in the form of a slide or use portioned rings. Then the dish will have a restaurant look.
We lay the potatoes in the first layer and grease it with mayonnaise.
Put fried mushrooms with onions on top of the potatoes and cover with mayonnaise.
The next layer consists of carrots and mayonnaise.
over boiled carrots lays the chicken breast and a small layer of mayonnaise on top.
We spread the cheese and a layer of mayonnaise on top.
Sprinkle the puff salad with potatoes, mushrooms, grated egg and chopped herbs.

Delicious salads with mushrooms, chicken and potatoes in layers

puff chicken salad with mushrooms and potatoes

Ingredients:

Potatoes 2 pieces
Mushrooms 400 g
Onion 1 head
Cheese 100 g
Chicken breast 1 piece
Chicken egg 2 pieces
Mayonnaise

To prepare a salad with chicken and mushrooms according to this recipe, the potatoes need to be boiled in their skins, allowed to cool and peeled.
Boil eggs, cool and peel.
Boil the chicken breast, cool and finely chop.
Fry mushrooms with onions and put them in a colander to get rid of excess oil.
Spread the salad with chicken, mushrooms and potatoes in layers: 1 layer - grated on coarse grater potatoes smeared with mayonnaise; 2 layer - mushrooms fried with onions, smeared with mayonnaise; 3 layer - chopped chicken breast, smeared with mayonnaise; 4 layer - grated eggs, smeared with mayonnaise; 5 layer - cheese grated on a fine grater.
Put a salad with mushrooms, chicken, and potatoes, laid out in layers, soak in the refrigerator (preferably overnight).

Chicken salad with mushrooms and potatoes

150 g chicken fillet,
150 g fresh hornbeams,
200 g boiled potatoes,
150 g celery
100 g fresh tomatoes,
1 pickled cucumber
50 g hard cheese,
150 g mayonnaise,
salt to taste.

Fillet and fresh mushrooms boil. Along with celery fresh tomatoes(half portion) and cut into cucumbers small pieces. Lay all the ingredients on a plate in layers. Sprinkle grated cheese on top.

Top with mayonnaise. Decorate the puff salad with potatoes and mushrooms with thin rings of the remaining tomatoes.

Recipe for meat puff salad with potatoes and mushrooms

250 g boiled meat,
200 g boiled mushrooms,
400 g potatoes
boiled in uniform,
400 g fresh tomatoes,
1 egg
boiled,
1 cup vinegar dressing
1/4 teaspoon freshly ground black pepper.

Peel potatoes and cut into thin slices. Also cut boiled meat, mushrooms and tomatoes. Place the tomatoes in an even layer in the salad bowl. Sprinkle with salt and pepper. Put a layer of meat on top, a layer of mushrooms on the meat and a layer of potatoes on top, sprinkle them also with salt and pepper. Drizzle dressing over salad with mushrooms and potatoes and garnish with quartered egg.

Delicious salads with mushrooms, potatoes and pickles

Hot smoked cod salad

400 g hot smoked cod
250 g potatoes
150 gr pickled mushrooms
70 g green peas
200 g pickles
70 g carrots
50 g green salad
100 g mayonnaise
greens

Boil the potatoes in the "uniform", peel and cut into cubes. smoked fish, peeled from the skin and bones, finely chop pickles and boiled carrots. Chop the mushrooms.

Mix prepared foods green pea, sliced green salad, salt, season with mayonnaise.

Decorate the finished salad with mushrooms, potatoes and pickles with greens and pieces of fish.

Potato salad with pickles

Olive oil or vegetable oil.
Potato "in uniform";
Pickled cucumber (necessarily barrel);
Mushrooms;
Garlic;
Salt;
Ground black pepper;

Coarsely chop the potatoes, add 2-3 tbsp. l. cucumber pickle and leave for 10 min. Wash mushrooms, cut into quarters. Peel the onion and cut into half rings. Saute onions and mushrooms in hot vegetable oil for 7 minutes. Cucumbers cut into cubes. Add cucumbers, onions and mushrooms to potatoes. Fill with vegetable oil, mix.

Potato salad with pickled mushrooms

What you need:

300 g pickled mushrooms (, or),
3 potatoes
2 pickles,
1 onion
50 g green onions,
parsley

For refueling:

3 art. l. vegetable oil,
2 tbsp. l. vinegar,
mustard,
pepper,
salt,
sugar

Boil potatoes, peel, cut into cubes. Cut pickled mushrooms into small pieces. Finely chop pickled cucumbers and onions. Chop green onion. Combine prepared products. For salad dressing, beat vegetable oil with vinegar, mustard, sugar and salt, add pepper. Pour dressing over salad, toss gently. Serve salad with mushrooms, potatoes and pickles, sprinkled with chopped parsley.

Salad recipe with salted mushrooms, potatoes and smoked meat

200 g of smoked beef and potatoes,
4 eggs,
250 g salted champignons,
100 g apples
salt,
allspice.

For sauce:

200 g sour cream
2 tbsp. l. brandy and lemon juice
1 tsp powdered sugar
salt,
1 st. l. nutmeg.

Cut the smoked meat into thin strips. Boil potatoes and eggs, cut into cubes. Peel apples and chop. Mix everything. Add chopped mushrooms to the resulting mass. Salt and pepper to taste.

For sauce, whisk chilled sour cream with powdered sugar and salt, gradually add cognac and lemon juice. Pour in the crushed nutmeg, stir.

Pour the cognac sauce into the salad with salted mushrooms and potatoes, mix, garnish with apples.

Delicious salads with salted mushrooms and potatoes

Salad "Taiga"

Ingredients:

600 g potatoes
200 g carrots
200 g salted mushrooms (any)
100 g green peas,
100 g cranberries
100 g green onions,
salt,
greens,
vegetable oil.

Cooking method:

Boil potatoes and carrots. Let cool, peel and cut into cubes. Finely chop the mushrooms, chop the green onions. Mix everything, add cranberries and peas, salt, pour oil. Sprinkle salad with salted mushrooms and potatoes with chopped herbs.

Vinaigrette with salted mushrooms

Ingredients:

200 g salted mushrooms (any)
150 g onions,
150 g carrots
150 g beets,
200 g potatoes
1 cucumber
4 tablespoons of sunflower oil,
2 tablespoons lemon juice or citric acid solution.

Cooking method:

Dice salted mushrooms, boiled carrots, potatoes, beets and fresh cucumber. Combine everything, pour over with a mixture of vegetable oil and lemon juice, garnish with onion rings and parsley.

Salad with potatoes, dried mushrooms and egg

1/2 chicken
20 g dried mushrooms
2 potatoes
50 g cheese
1 canned cucumber
2 boiled eggs
1 bulb
1 st. a spoonful of vegetable oil
3 art. spoons of mayonnaise
parsley
salt to taste

Boil the chicken, separate the flesh from the bones and cut into strips. Also chop the onion and fry in vegetable oil. Cheese and cucumber, peeled from the skin and seeds, also cut into strips. Boil eggs and chop finely. Boil potatoes and cut into small cubes.

soak dried mushrooms, boil and chop them into strips, like other products. Combine everything, mix, salt, season with mayonnaise.

Put a salad with potatoes, mushrooms and an egg on a dish in a slide and garnish with parsley.

Salad recipe with mushrooms, boiled potatoes and egg

200 g boiled fillet Chicken
100 g boiled mushrooms
2 boiled potatoes
2 pickled or fresh cucumbers
a few lettuce leaves
4 sticks of crab meat
1 egg
100 g mayonnaise

For salad with mushrooms, potatoes and egg Finely chop all the ingredients and put on a dish. Salt. Add mayonnaise and mix everything thoroughly.

Decorate the finished salad with boiled potatoes and mushrooms with herbs.

Warm salad with potatoes, cheese and mushrooms

500 g fresh chanterelles
200 g potatoes
100 g hard cheese
100 g lettuce leaves
1 bulb
2 garlic cloves
juice of 1/2 lemon
6–7 st. tablespoons olive or any other vegetable oil
a pinch of freshly ground black pepper
a pinch of sea salt

To prepare a salad with potatoes, cheese and mushrooms, finely chop the onion and garlic.
Wash and clean the chanterelles.
Grate the cheese.
Heat up in a skillet 2 tbsp. tablespoons of olive oil, lightly fry the onion and garlic.
Add chanterelles to the pan, salt, pepper and fry, without closing the lid. Add finely chopped potatoes.
Prepare the dressing by mixing 4-5 tbsp. tablespoons olive oil, lemon juice, salt and pepper.
Cut the lettuce leaves and drizzle with the dressing.
Put on chanterelle leaves with potatoes, sprinkle with grated cheese on top.

Layered salad with fried potatoes, mushrooms and pork

pork 300 g
mushrooms 300 g
hard cheese 100 g
potatoes 2 pcs.
carrot 1 pc.
cucumber 1 pc.
onion 1/2 head

Fry potatoes until crispy. Saute mushrooms with onions. Boil carrots, pork, cut into cubes. Just cut a fresh cucumber and grate the cheese.
Lay out the products in layers: fried potatoes, mushroom roast, carrot, pork, cucumber. Spread all layers with mayonnaise, pour dressing over salad with fried potatoes and mushrooms, sprinkle with grated cheese.

Salad recipes with potatoes and pickled mushrooms

Salad with potatoes and pickled mushrooms

300-400 g of pickled mushrooms - mushrooms or mushrooms.
three large potatoes;
8-10 green onion feathers;
mayonnaise, salt to taste and ground black pepper.

The cooking process will be as fast as possible if you plan the order of work correctly. Rinse potatoes thoroughly and put to boil without peeling. Meanwhile, cut the mushrooms into thin strips.

Finely chop the washed green onion.

Cool the boiled potatoes, peel and cut sharp knife into small cubes.

Combine all the ingredients, add mayonnaise, be sure to pepper and salt, if necessary. minimum products, fast process cooking, excellent result - it's all about our salad. Having tried it once, you will surely include it in the piggy bank of "golden recipes". When serving a salad with pickled mushrooms and potatoes to the table, sprinkle it with additional green onions or a pinch of chopped greens.

family salad

6 potatoes
200 g celery root,
700 g ham,
700 g pickled mushrooms,
100 g apples
200 g beets,
200 g parsley,
1/2 teaspoon dry mustard,
2 tbsp. spoons of 3% vinegar,
100 ml olive oil,
100 g mayonnaise.

Boil vegetables and roots and finely chop: potatoes and beets - into slices, apples, ham, celery and mushrooms - into strips.

Mustard, vinegar, vegetable oil beat and pour this mixture (along with mayonnaise) chopped foods.

Mix everything and put on a dish.

Garnish with potato wedges, beets and parsley.

Marinated mushroom salad with ham and vegetables

Ingredients:

200 g pickled mushrooms (any)
300 g potatoes
150 g ham
100 g beets,
50 g celery root,
50 g apples
100 g mayonnaise,
3 1/2 tablespoons vegetable oil
2 teaspoons of vinegar
10 g mustard,
greens (any).

Cooking method.

Mix vegetable oil, vinegar, mustard and pour chopped celery with this mixture. Boil potatoes and beets, peel and cut into cubes. Finely chop apples, ham and pickled mushrooms. Mix everything, add salt and season with mayonnaise. Garnish salad with potatoes and pickled mushrooms with herbs.

Village salad with pickled mushrooms and potatoes

What you need:

200 g pickled mushrooms,
4 potatoes
1 medium carrot
100 g canned green peas
4 tbsp. l. cranberries,
1 small onion
½ bunch of green onions
½ bunch of dill and parsley,
5 st. l. vegetable oil,
1 st. l. vinegar,
salt,
ground black pepper

Boil potatoes and carrots, peel, cut into small cubes. Finely chop the onion, sprinkle with salt, pour with vinegar, leave for 10 minutes. Mushrooms cut into slices. Combine the prepared products, add canned green peas, cranberries and chopped green onions. Salad season with vegetable oil, mix gently. Serve rustic salad with mushrooms and potatoes, sprinkled with chopped dill and parsley.

Delicious beef salad with mushrooms and potatoes

80 g boiled beef,
3 boiled potatoes,
20 g dried mushrooms
2 bulbs
1 1/4 st. spoons of margarine
40 g ham,
2 tbsp. mayonnaise spoons,
1 boiled egg
1 pickle,
greens.

Boiled meat, smoked meats, potatoes, boiled mushrooms and pickled cucumber, peeled, cut into thin strips. Onion also cut into strips and sauté. Lay the prepared components in layers in a bowl. Dress beef salad with mushrooms and potatoes with mayonnaise, decorate with herbs.

Salad with boiled potatoes, mushrooms and cranberries

Ingredients:

Boiled potatoes - 300 g
Pickled champignons - 150 g
Onion - 100 g
Cranberries - 100 g
Yogurt - 100 ml
Greens
Salt, pepper - to taste
Vinegar - 1 tsp

Boil potatoes, peel and cut into cubes.

Mushrooms cut into strips.

Peel the onion and cut into rings, put in a bowl and sprinkle with vinegar.

We combine potatoes, mushrooms, cranberries, onions, mix, salt and pepper to taste.

Put the salad with mushrooms and potatoes prepared according to this recipe in portioned dishes, put yogurt on top, sprinkle with herbs, decorate with cranberries.

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If you want to surprise your guests with juicy and colorful dish created from mushrooms, then prepare a salad for them from fried champignons. This appetizer is perfect for both regular and festive table if you decorate it colorfully. It is best to boil potatoes and a chicken egg in the evening or at least 30 minutes before creating the dish so that the food can cool - the salad is prepared from chilled ingredients. If you do not have fresh champignons available, then replace them with any other edible mushrooms, but not oily ones!

Ingredients

300 g fresh champignons
2 boiled potatoes
1 boiled chicken egg
50 g hard cheese
3 pinches of salt
1 st. l. mayonnaise
greenery for decoration

Cooking

1. Peel the boiled potatoes and peel the shells from the boiled chicken egg. Let's wash them in water. We grate potatoes on a grater with large cells, and an egg on a grater with small cells. Pour a pinch of salt into a container with a grated egg and add mayonnaise of any fat content, mix. Hard cheese is also grated on a fine grater.

2. Wash fresh champignons in water, removing dirt from them, if any. Cut them into thin slices. Peel, wash and cut the onion small cube. Fry mushroom and onion slices in a frying pan or saucepan for 5-7 minutes, after pouring in and heating vegetable oil there. Pour a pinch of salt and mix, let cool for 10-15 minutes, put on a plate.

3. Using a culinary ring, put the potato mass on a serving plate, lightly press it with a spoon and add salt.

4. Put the egg mass on the potatoes and also lightly press it down.

5. Then lay out a layer of fried mushrooms with onions, trying to remove vegetable oil, because because of it the whole salad can “float”.