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Potato and Mushroom Salad

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Cooking for Christmas

By Josceline Dimbleby

Published 1978

  • About

This is another more substantial salad which goes especially well with cold meat.

Ingredients

For the salad

  • 1 lb (400 g) small potatoes
  • 8 oz (200

Method

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 a little

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