Potato and Marinated Mushroom Salad
Want this salad to actually sing? Toss it together an hour or two ahead and let it rest in the fridge: in that time the boiled potato drinks up notes of the marinade while the pickled mushrooms and gherkins settle into each other. The whole dish rides on that contrast between the tang of the pickling brine and the softness of the potato, so it barely needs any extra seasoning.
Slice the mushrooms thin so they spread evenly and don’t take over. Marinated honey mushrooms or chanterelles are a lovely swap for the button mushrooms, adding a deeper woodland note. Gherkins here means small brined cucumbers (cornichon-style), and the green peas are the canned kind, drained. If it reads too sour, fold in a little boiled carrot or fresh apple to round things off. Serve in small individual bowls with a scatter of fresh herbs.
Part of Ukrainian cuisine — 287 more recipes in the section.
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Ingredients
Instructions
Finely dice the potato and gherkins, and slice the mushrooms thinly.
Mix, add the green peas, and dress with mayonnaise.
Arrange the salad attractively in small bowls and sprinkle chopped herbs on top.
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