Creamy Potato & Mushroom Salad
Creamy Potato and Mushroom Salad recipe
Yield
8 servingsPrep
10 minCook
20 minReady
60 minLow in Saturated Fat, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
new potatoes
small |
|
| ½ | pound |
mushrooms
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 3 | each |
celery stalks
celery stalks |
|
| 3 | tablespoons |
vinegar
|
|
| 2 | large |
eggs
hard-cooked |
|
| 2 | tablespoons |
dijon mustard
|
|
| ¼ | cup |
mayonnaise
|
|
|
salt
and black pepper |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
new potatoes
small |
|
| 226.8 | g |
mushrooms
|
|
| 3 | each |
scallions, spring or green onions
|
|
| 3 | each |
celery stalks
celery stalks |
|
| 45 | ml |
vinegar
|
|
| 2 | large |
eggs
hard-cooked |
|
| 3E+1 | ml |
dijon mustard
|
|
| 59 | ml |
mayonnaise
|
|
| 1 | x |
salt
and black pepper |
*
|
Directions
Cover potatoes in pan with cold water and bring to boil over high heat.
Cook until potatoes are tender.
Meanwhile, thinly slice mushrooms, onions and celery and combine in mixing bowl.
When potatoes are tender, drain and halve or quarter potatoes, depending on size and add to bowl.
Sprinkle with vinegar.
Cover and refrigerate.
When cool, chop eggs and add to bowl.
Add mustard and mayonnaise, and season to taste with salt and pepper, mixing everything together gently.
