Mushroom and Potato Salad Recipe
Ingredients
| 3 lb new potatoes, peeled | ||
| 1 lb button mushrooms, thickly sliced | ||
| Lemon juice | 1 | |
| Chives | 1/4 Cup (16 tbs), chopped | |
| Sour cream | 2 1/2 Cup (16 tbs) | |
| Mayonnaise | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Tablespoon | |
| Chopped fresh parsley, for garnish | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook the potatoes in boiling salted water until tender, then drain well and allow to cool.
Cut them into slices or dice, depending on their size.
Put the mushrooms into a large mixing bowl, add the lemon juice and mix lightly together.
Add the potatoes and chives.
Mix the sour cream with the mayonnaise, mustard and seasoning.
Pour the dressing over the potatoes and mushrooms and mix gently together.
Spoon into one or two serving dishes and sprinkle with chopped parsley.
Cut them into slices or dice, depending on their size.
Put the mushrooms into a large mixing bowl, add the lemon juice and mix lightly together.
Add the potatoes and chives.
Mix the sour cream with the mayonnaise, mustard and seasoning.
Pour the dressing over the potatoes and mushrooms and mix gently together.
Spoon into one or two serving dishes and sprinkle with chopped parsley.
Chef
