Marinated Mushroom Salad
A meatless, mayo-free appetizer that rides on the contrast of tender boiled potato, springy marinated mushrooms, and salty-buttery olives. The onion is marinated separately in vinegar, so it loses its raw sharpness but keeps a bright tang, and an olive oil dressing keeps everything light. The mushrooms — oyster, honey mushrooms, or button mushrooms straight from a jar (all common pickled in Eastern Europe) — are the main source of flavor and texture.
The one real trick is that marinated onion: drain off the vinegar before you add it, or the salad turns aggressively sour. If the mushrooms are very salty, rinse them first, and don’t overcook the potatoes — you want firm cubes that hold their shape. Swap the olives for green ones or capers if you’d like a sharper accent.
Dress with oil right before serving; add it too early and the potato soaks up the liquid, leaving the salad dry. Serve chilled, sprinkled with fresh dill. It’s an easy make-ahead for a Lenten or holiday table — prep everything in advance and toss it together in a couple of minutes.
Part of Ukrainian cuisine — 464 more recipes in the section.
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Ingredients
Instructions
Boil the potatoes and cut them into cubes.
Cut the onion into thin half-rings and marinate it in vinegar for 10 minutes, then drain off the liquid.
Cut the mushrooms into strips, the olives into thin rings, and finely chop the herbs.
Combine all the prepared ingredients, then add salt, pepper, and herbs.
Pour in the olive oil and mix everything well.
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