This is another more substantial salad which goes especially well with cold meat.
Scrape (don’t peel) the potatoes and boil until done. Cool and then slice. Slice the mushrooms downwards, keeping the stalk on so that they are a flat mushroom shape. Put all into a bowl with the chopped parsley.
To make the dressing simply stir up the ingredients with a fork until smooth, adding
© 1978 Josceline Dimbleby. All rights reserved.