Anne Veski Mushroom Salad
Named for the Estonian singer Anne Veski, this salad rests on a plain but rewarding trio: pan-fried button mushrooms, crumbly boiled potato, and tender egg. The mushrooms give an earthy, almost meaty backbone, and a quick 4–5 minute simmer before slicing draws off excess water, so the bowl won’t weep after a few hours in the fridge.
The whole thing turns on two forms of onion: raw scallion for fresh bite, sauteed yellow onion for sweet depth. Want a bigger mushroom hit? Skip boiling part of them and brown them with the onion until lightly crusted, then fold in once cooled.
Good to know
Dress with mayonnaise only right before serving, or the potato drinks it up and the salad dries out. In winter, diced boiled carrot fills in nicely for canned peas. Grate the egg in coarse shreds straight over the assembled salad to keep it looking tidy.
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Ingredients
Instructions
Finely chop the onion and saute it in heated oil until soft and golden.
Bring a small amount of water to a boil in a pot, cook the mushrooms for 4-5 minutes, drain in a colander, let them dry, and slice.
Dice the boiled potatoes, combine them with the mushrooms and sauteed onion in a bowl, add the green peas, season with salt, and dress with mayonnaise.
Grate the boiled eggs on top, garnish with chopped scallions, and serve chilled.
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