Ingredients
-
800 g potatobaby
-
½ tsp provencal herbs
-
230 g oyster mushrooms
-
110 g red onion
-
110 g cherry tomato
-
110 g pickled gherkins
-
3 sprigs parsley
-
olive oil
-
salt
-
FOR THE DRESSING
-
20 g honeyclear
-
20 g Dijon mustard
-
20 g olive oil
If you like the combination of potatoes and mushrooms, you must try out this salad with baked baby potatoes and oyster mushrooms. The honey and mustard dressing makes the taste bright and the vegetables and gherkins bring the ideal finishing touch. The salad s quite easy-to-make and we are sure you will cook it again and again. Just because this is the case when you may easily cook a nice main dish. It can also be eaten during the Lent. The recipe was taken from the “Dinner at home” food service.