Salad of Fried Potatoes and Porcini
Salad made from fried potatoes and porcini mushrooms is a recipe featuring fresh ingredients in the vegetable salad category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g boiled potatoes cooled (firm‑starch)
- Pflanzenöl
- Salt
- 1 iceberg lettuce
- 50 g arugula
- 1 untreated lemon
- 150 g yogurt
- 1 pinch sugar
- 200 g porcini mushrooms
- 0.5 tsp cumin
- 0.5 tsp Coriander seeds
- chili flakes
Instructions
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1.
Peel the potatoes and slice them. In 1–2 tbsp hot oil, slowly fry in a non‑stick pan for about 10 minutes until golden brown. Season with salt. Let cool to lukewarm.
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2.
Wash and trim both lettuces; remove the core from the iceberg lettuce. Dry and tear into bite‑size pieces.
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3.
Rinse the lemon under hot water, grate the zest, then squeeze out the juice and whisk it into the yogurt. Add 1–2 tbsp water and season with sugar and salt to taste.
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4.
Clean the mushrooms and slice them. In 1–2 tbsp hot oil, fry for 2–3 minutes until golden brown. Season with salt.
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5.
Arrange the leafy salads on plates, drizzle with the dressing, then top with the fried potatoes and mushrooms. Crush cumin, coriander seeds, and chili flakes in a mortar; sprinkle over the salad and serve.
