Creamy, flavorful and very easy to make with a handful of ingredients, this potato and mushroom salad with yogurt dressing is s recipe that you really have to try.
The yogurt dressing I used for this salad is my favorite. It’s creamy, it tastes like mayonnaise and is incredibly easy to prepare. It is made from plain yogurt, hard boiled egg yolks, mustard, vegetable oil and lemon juice and it is seasoned with salt and pepper. To prepare this yogurt dressing you need significantly less oil than for classic mayonnaise. So, it’s better for your health.
As regarding the mushrooms, I used fresh button mushrooms. Fresh mushrooms must be cooked and you can simmer them in salted water or you can roast them. Roasted mushrooms taste better but it’s a bit longer process, so I prefer to cook mushrooms in salted water.
I added to my salad and a bunch of green onions but you can also use 2-3 garlic cloves. You should also add some fresh herbs, fresh parsley or fresh dill.
You may serve this delicious potato and mushroom salad with yogurt dressing as an appetizer or as a side dish.
– 1-2.2 kg potatoes
– 800 gr fresh button mushrooms
– 5-6 pickles
– 1 bunch green onions
– 1 bunch fresh dill
– salt and pepper to taste
– 280 gr plain yogurt
– 2 egg yolks (hard boiled)
– 30 gr mustard
– 40 ml vegetable oil
– 20-30 ml lemon juice (or to taste)
– salt and pepper to taste
Rinse the potatoes and place them into a large pot with water and salt. Cover the pot with a lid, place it over medium heat and bring to a boil. Cook until the potatoes are tender when pierced with a fork.
Drain the potatoes and allow to cool.
Fill a large pot with water. Add salt and bring to a boil.
Meanwhile rinse and slice the mushrooms.
Gently drop the mushrooms into simmering water. Cook for about 10 minutes.
Drain the mushrooms and allow to cool.
Meanwhile prepare the yogurt dressing.
Place the hard boiled egg yolks into a bowl and mash them with a fork.
Add the mustard and mix to combine.
Pour the vegetable oil, gradually, stirring with the fork.
Pour the lemon juice and stir to incorporate.
Add the yogurt and combine.
Season with salt and pepper. Set aside.
Place the mushrooms into a large salad bowl.
Peel the potatoes and finely slice them. Toss the potatoes into the bowl.
Add the green onions, cut into rings, finely diced pickles and chopped dill.
Add the yogurt dressing and stir to combine. If necessary, season with salt and pepper.
Refrigerate the salad for about 30 minutes before serving.
Serve this delicious potato and mushroom salad with yogurt dressing as an appetizer, as a side dish or even as a main dish. It’s very tasty and nourishing!