Mushroom and potato salad
This mushroom and potato salad is perfect for Summer BBQ parties as it goes really well with grilled pork, chicken or fish. Alternatively, you can serve it as a main vegan dish, with salad on the side. You can add a spoonful of Dijon mustard to the mushrooms, particularly if you want to serve it with pork or steak.
Ingredients
Method
- Put the potatoes in a pan of water then bring to the boil. Cook for 10- 15 minutes or so, until they are tender, then drain.
- Meanwhile, thinly slice the onion and garlic.
- Heat the oil in a large frying pan, then gently sauté the onion until soft, then add the garlic and thyme leaves and stir for a minute.
- Add the mushrooms and season to taste. Add the lemon juice (and mustard or chilli if used), put a lid on and gently sauté for about 10 minutes.
- Cut the drained potatoes into bites-sized pieces, if needed.
- Add these to the mushroom mixture, together with the chopped parsley and toss well.
- Season to taste, then serve.