Potato Salad with Oyster Mushrooms and Arugula

Ingredients

• 600 g waxy potatoes
• 1 bundle arugula
• 200 g king oyster mushrooms
• 1 Shallot
• 100 ml meat broth
• 4 tbsp vinegar
• 1 tsp sharp mustard
• Salt
• pepper (ground)
• 3 tbsp oil
• 100 g feta cheese
• 1 tbsp pumpkin seed oil

Instructions

1. 1.

   Steam the potatoes in their skins for about 30 minutes. Let them cool slightly, peel, and slice into rounds. Wash and trim the arugula, removing tough stems. Clean the oyster mushrooms and cut into strips. Peel and finely chop the shallot.

2. 2.

   Heat the meat broth, add the chopped shallot, then stir in vinegar and sharp mustard. Pour over the potatoes, season with salt and pepper, and let sit for about 10 minutes. In hot oil, sauté the mushroom strips until golden brown, seasoning with salt and pepper.

3. 3.

   Taste the salad and plate it on a bed of arugula. Sprinkle crumbled feta and the sautéed mushrooms over the top, drizzle with pumpkin seed oil, and serve.