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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A nice side dish for a summer Barbecue Ingredients:
1/2 lb white mushroom |
1/2 lb black mushrooms |
1/2 lb oyster mushroom |
2 tablespoons lemon juice |
4 medium boiled potatoes, freshly cooked and sliced |
1 teaspoon mustard powder |
2 tablespoons red wine vinegar |
1/2 cup virgin olive oil |
1 bunch fine chives |
1 bunch watercress, well washed and trimmed |
3 tablespoons toasted sunflower seeds |
3 tablespoons homemade mayonnaise |
Directions:
1. Wipe mushrooms with a damp cloth.
2. Slice ends off each stem and cut into thick slices vertically.
3. Sprinkle with lemon juice.
4. Layer mushrooms and room temperature potatoes in a salad bowl.
5. Blend mustard powder, red wine vinegar and olive oil together until creamy.
6. Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
7. Add dollops of mayonnaise to the completed salad.
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