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. One of these homemade culinary masterpieces can easily become potato salad with mushrooms. 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 cook a nutritious and tasty dish that absolutely everyone will love.
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. spoons 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 - when 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 - option c 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.
Mushroom salads can be very diverse, both truly festive and simply everyday, but they always have amazing taste. They can be spicy and spicy, spicy and tender. It all depends on how this product was prepared, and what kind of it is chosen. Turn out completely different puff salad with chicken and mushrooms, potatoes with marinated mushrooms and fried. Naturally, by adding to the salad porcini or champignons, the taste will also be radically different. Due to this, a unique opportunity arises from the same products to cook completely different, but always fragrant and insanely delicious salads with mushrooms, potatoes.
Taste other salads that we have collected for you. , and, of course, .
This gastronomic composition is able to win the hearts of all gourmets. The dish turns out simply flawless, quite satisfying and at the same time fabulously tender. Salad with chicken, potatoes and mushrooms is served not only as cold appetizer, but also as a full-fledged, self-sufficient dish that can quickly satisfy hunger, regardless of the serving size.
For salad mushrooms, potatoes you need:
- 300 gr. potatoes;
- 300 gr. chicken breast:
- 3 onion heads;
- 400 gr. mushrooms;
- 100 gr. cheese;
- 20 gr. oils;
- 120 gr. mayonnaise.
Salad with mushrooms, chicken and potatoes:
- The potatoes are washed well with a brush, then put in a saucepan, filled with water and boiled. After, it is cooled, immediately cleaned and ground on a grater.
- Boil in the second saucepan chicken breast, then without getting out of the broth they cool and cut into cubes with a knife.
- The onion is freed from the husk and chopped with a knife into thin plates.
- Mushrooms are washed, sorted and peeled off the film from the caps, cut into slices with a knife.
- Pour the onion and mushrooms into the pan, add oil to them and fry until all the liquid has evaporated.
- To grind cheese, take a medium-sized grater.
- Potatoes are placed at the bottom of the salad bowl and smeared with mayonnaise. The same manipulation is subsequently performed with all other products.
- Then spread the breast and mushrooms.
- Sprinkle everything with cheese, and if desired, additionally decorate with herbs and bell peppers.
Important! It is worth remembering that any of the layered salads should be infused for some time so that all layers are evenly soaked. For this purpose, the dish is temporarily set aside in the refrigerator.
Salad with mushrooms and potatoes
It turns out to be incredibly easy to prepare. excellent dish. The result of the effort is simply incredible! The salad has a light spicy and piquant note, a little spiciness and amazing tenderness. Such a multifaceted range of flavors does not go unnoticed, the dish disappears from the table in a matter of minutes, it turns out so fragrant and tasty.
For potato salad with mushrooms you need:
- 400 gr. potatoes;
- 3 large eggs;
- 300 gr. pickled cucumbers;
- 40 gr. green onions;
- 250 gr. mushrooms;
- 60 gr. sour cream;
- 60 gr. yogurt;
- 10 gr. wine vinegar;
- 20 gr. oil;
- 2 gr. salt;
- 4 gr. pepper.
Salad with potatoes and mushrooms:
- The potatoes are washed with a brush and boiled in a saucepan with water, then immediately cooled, peeled and cut into cubes.
- Shredded potatoes are poured into a frying pan, butter is added and fried a little, salted and peppered, put in a salad bowl.
- The mushrooms are washed, cut into slices on the board, poured into a frying pan heated with oil and fried, attached to the potatoes.
- Boil the eggs in a small saucepan for about twelve minutes, then cool, peel off the shell and chop on the board with a knife.
- Wash and chop green onions.
- Cucumbers are cut into small cubes on the board, then they are squeezed out of the marinade and mixed with other products.
- Mix vinegar with sour cream and yogurt, add salt and pepper.
- The resulting dressing is poured over all the products and mixed with a spoon.
Important! Potatoes should not be crumbly, but dense. It is better for salads to choose those varieties that do not boil too much.
Salad with champignons and potatoes
This is a real gastronomic miracle, not a simple salad. Everything about it is just perfect. Each product fulfills its intended role in the best possible way. The salad combines many flavors, while none of them interrupts the other. They merge together and at the same time each one stands out separately.
For a salad of mushrooms and potatoes you need:
- 400 gr. chicken breast;
- 300 gr. mushrooms;
- 150 gr. prunes;
- 150 gr. cheese;
- 300 gr. potatoes;
- 3 large eggs;
- 20 gr. oil;
- 1 medium cucumber;
- 120 gr. mayonnaise.
Salad with champignons and potatoes:
- The chicken breast is washed and placed in a saucepan already filled with water and boiled in it. Then cool in the broth and cut into pieces.
- Eggs are also boiled separately, they are forcibly cooled, then they are cleaned and cut into small cubes.
- In the third saucepan, potatoes pre-washed with a brush are boiled, cooled and peeled, cut according to the same principle as before the eggs.
- Mushrooms are washed and cut into slices, fried in a frying pan with oil.
- Prunes are poured into a bowl, poured with boiling water and steamed, squeezed and cut finely with a knife.
- Cheese on not coarse grater tinder.
- The cucumber is washed, freed from the skin and cut into cubes, squeezed from the juice that has stood out.
- Prunes are placed at the bottom of the dish, and chicken breast is placed on it, it is smeared with mayonnaise, like all other products, with the exception of only mushrooms.
- Then spread the potatoes and mushrooms.
- After that, eggs and cheese.
- The cucumber is laid out last.
Tip: after chopping the cucumber, you must definitely squeeze it out with your hands. It will definitely release the juice, which can spoil the salad and make it watery.
Salad with potatoes and mushrooms
This simple salad turns out to be a little spicy, spicy and rich thanks to the mushrooms. It is the pickled product that is used here, which has such amazing palatability, giving the dish a special charm and deliciously mouth-watering aroma.
For potato salad with mushrooms you need:
- 300 gr. potatoes;
- 400 gr. pickled mushrooms;
- 3 large eggs;
- 40 gr. green onions;
- 2 gr. salt;
- 120 gr. mayonnaise.
Mushroom and potato salad:
- The potatoes are washed with a brush and, without peeling, boiled, cooled in the refrigerator and then peeled, cut into cubes with a knife.
- Eggs are also boiled separately, boiled water is decanted and cold water is added to them, they are cooled in it, then they are cleaned and cut with a knife in the same way as potatoes.
- A jar of mushrooms is opened, its contents are thrown into a colander, the marinade is decanted and dried. Only after that they are crushed on the board with a knife.
- The onion is washed and finely chopped on the board.
- Pour all the products prepared for this moment into a salad bowl and pour over with mayonnaise, salt to taste and mix everything with a spoon.
Salad with mushrooms and potatoes
An unusual combination for a salad. After all, not in every family it is customary to add squash to these dishes. But that is precisely why the salad deserves attention. It turns out to be especially refined, extraordinary, attracting the attention of everyone sitting at the table. And most importantly - such a yummy is prepared very simply and not for long.
For a salad of potatoes and mushrooms you need:
- 300 gr. pickled mushrooms;
- 350 gr. potatoes;
- 1 beam head;
- 1 medium patisson;
- 60 gr. sour cream;
- 30 gr. green onions;
- 2 gr. salt.
Mushroom Potato Salad:
- The potatoes must be washed with a brush and boiled, in the so-called “uniform”, after that they are already cooled and peeled, cut into medium-sized cubes.
- The patisson is washed and freed from a dense skin, cut into strips on a board and kept a little in boiling salt water to make the vegetable soft. After a short cooking, they are thrown into a colander, where they cool, dry.
- The onion is cleaned and washed in water, put on a board and chopped with a knife into thin half rings.
- Mushrooms spread in a colander, washed and cut into small pieces.
- Green onions are washed and the remaining droplets are shaken off, chopped very finely.
- Spread all prepared products in a salad bowl.
- The dish is mixed with sour cream, this mixture is added.
- Spread a salad of potatoes and mushrooms in the form of a hillock and sprinkle it with abundantly chopped green onions.
Potatoes, however, like mushrooms, are a frequent guest on the table. This product is used not only in salads. Simply amazing first and second courses are prepared from it, capable of not only fully satisfying hunger, but also delivering a lot of pleasure. This is precisely the advantage of a simple and widely available root crop. Separately, it is worth mentioning specifically about potato salads. They always turn out hearty and tasty, especially if mushrooms are also added to them. Pickled ones give the dish a pleasant spicy shade, fried ones give a special aroma and some piquancy, while boiled ones create incredible tenderness, which in itself can already be called a gastronomic miracle. Naturally, every housewife can experiment with these products and, as a result, create their own unique and the perfect dish, satisfying and at the same time perfect, the way she wants to see it. Absolutely any of the above recipes is not afraid of experimentation, it can be upgraded at your own discretion.
- Let's prepare the mushrooms for the salad. We wash them from dirt, then cut them into arbitrary medium pieces. Put the mushrooms in a heated skillet. We will fry until all the moisture is gone from the mushrooms, and they are ready. Add pepper and salt while frying. Then turn off the mushrooms. Let's prepare a dish in which there will be a puff salad. It is desirable that the dish was with sides or use a serving ring. We put the mushrooms together with the oil in the first layer of the salad. Mayonnaise does not need to be lubricated, the mushrooms are already quite juicy.
- Peel the onion and wash it. Then cut into quarters. Onions need to be marinated. Prepare the vinegar solution equal amounts mix it with water, add pepper. Onions are pickled for about 15 minutes. Put the pickled onions in the second layer of lettuce. Lubricate a small amount mayonnaise. Onions are a feature of the salad and give it a twist.
- Boil chicken eggs until cooked, cool under cold water. Then peel off the shells and grate on a coarse grater. We put the boiled eggs in the third layer of salad, salt them and grease them with mayonnaise. All layers must be well saturated.
- Potatoes with carrots should be boiled. Then cool the vegetables and remove the peel from them. Separately, grate potatoes and carrots on a coarse grater. We put the potatoes with the fourth layer of lettuce, grease with mayonnaise and salt. We put the carrots in the fifth tier, also salt and coat with mayonnaise.
- Remove the film from the ham and cut it into thin strips. Use juicy ham for salad. We spread it with the next tier of lettuce. Lubricate with mayonnaise and salt.
- Grate on a coarse grater hard cheese. Plentifully cover the whole salad with them. This will be the final layer of the salad. Also decorate with sprigs of greenery. Everything is ready. Now you need to put the salad in the refrigerator. Let it soak and infuse, its taste will become juicy and rich. Then we serve the prepared dish to the table. You can also add a little garlic and chopped dill to mayonnaise. This will make the salad more savory. Instead of fried mushrooms pickled ones are perfect, the taste will be slightly different and the salad will become less heavy.
Calories: Not specified
Cooking time: not specified
We must pay tribute to the skill of culinary specialists who have come up with and still come up with a lot of new salad recipes. Moreover, not just replacing the ingredients, but also observing correct proportions, complementing salads with various sauces, marinades and so on.
Today I will offer you interesting recipe cooking tasty and at the same time hearty salad from boiled potatoes and champignon mushrooms. To do this, we need a minimum of ingredients and, most importantly, that all of them must be in your home - nothing exotic! Cooking a salad with potatoes and mushrooms together.
Ingredients:
- champignon mushrooms - 300 grams,
- onion- 1 PC.,
- potatoes (medium) - 2 pcs.,
- dill greens - ½ bunch,
- vegetable oil - 2 tbsp. spoons,
- sour cream 18% - 2 tbsp. spoons,
- salt - to taste,
- ground black pepper - to taste.
Step by step recipe with photo:
To begin with, we will thoroughly rinse the champignon mushrooms under running cold water, if they are too dirty, then we will clean them with a small brush, removing sand or earth residues. Cut the mushrooms into small cubes.
Recall that last time we cooked. 
Then peel the onion from the husk and cut it into cubes as well. 
Pour into the pan a large number of vegetable oil. Send the chopped mushrooms and onions to the heated pan to the oil. Fry them until golden brown, stirring occasionally with a spoon or spatula. 
Now boil the potatoes in their uniforms until cooked. Cool it down and remove the skin. Then cut the potatoes into cubes.
Mix all prepared (chopped) ingredients together.
Add sour cream to the salad, mix everything together. Add salt to taste and ground black pepper. If you still lack something else to taste, then you can add a little if you wish. spicy mustard and lemon juice.
Prepare before serving beautiful dish and decorate it with greens and, if desired, with red sweet (Bulgarian) pepper.
Salad ready! Bon appetit to you all! And see you again!
We also invite you to cook.
Comments
10.02.2015 / 09:07
Sergei
I made this salad recipe. It turned out to be very tasty and nutritious, but at the same time light. I used Yalta onion, I also added fresh coriander to it. When cooking mushrooms, cut them big chunks. I also think next time to add a little boiled veal here, but even without it, the salad will become a decoration. holiday table. I also have this question, but no one tried to season this salad natural yogurt? I think it should go well with the ingredients of this salad. Or you need to use less fat sour cream. I wish you all bon appetit!
Everyone in our family loves such a spicy salad with spicy spicy mushrooms, boiled eggs and potatoes. And I can cook it with different mushrooms- milk mushrooms, boletus or mushrooms, which the mother-in-law gives us, or purchased champignons in a natural marinade. There are many options, and it all depends on what you have available. The main thing is that the potato salad with mushrooms turns out to be tasty and very original, because the mushrooms give off their flavors in ready meal and blends well with other ingredients.
In addition to mushrooms in this salad, I put potatoes boiled in uniforms and chicken eggs. Then the dish is obtained with a complete taste and gastronomic composition. For piquancy and spiciness, I add finely chopped green onion, well, you can season such a salad either with mayonnaise.
This salad is easy to prepare, especially since it consists of only a few components. True, potatoes and chicken eggs must first be boiled, and then proceed to the next process - cutting vegetables and mushrooms. The last step is to mix all the ingredients and season with the sauce. 
Ingredients:
- potatoes (tubers) - 3 pcs.,
- pickled mushrooms (honey mushrooms) - 300-400 g,
- table chicken eggs - 2 pcs.,
- green onions - 8-10 pcs.,
- salt,
- spices and mayonnaise.
Recipe with photo step by step:
We put the potatoes washed from impurities in cold water, add a little salt and cook it right in the peel. It is important that it does not boil soft, but remains whole. Cool it down and remove the skin. Next, cut it into cubes with a knife or using a tool. 
Boil the eggs for 8-10 minutes. Add salt to the water so that the shell does not crack. Then we cool them in cold water, clean and cut into cubes. 
Open a jar of mushrooms, strain them from the liquid and cut into smaller pieces. 
Finely chop the washed green onion. 
We put chopped eggs in a salad bowl, then mushrooms, mix with onions and potatoes. 
Add spices and mayonnaise to the dish. Just as easy to cook
