Potato and Wild Mushroom Salad

Name: Potato and Wild Mushroom Salad
Ingredients: 8 oz / 230 g waxy potatoes; 4 oz / 110 g chanterelle, shiitake or oyster mushrooms; 4 oz / 110 g chanterelle, shiitake or oyster mushrooms; 4 oz / 110 g chanterelle, shiitake or oyster mushrooms; 3–4 tbsp extra virgin olive oil; 2 shallots, peeled and finely chopped; 2 tbsp sherry vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

8 oz / 230 g waxy potatoes
4 oz / 110

Vegan
Gluten-free

Method

Peel, boil and drain the potatoes. Cut them into approximately ½ in 1 cm. cubes, and place in a serving bowl. Clean the mushrooms, and fry them lightly in the olive oil for about 5 minutes. Add to the pota