1. Let's prepare the mushrooms for the salad. We wash them from dirt, then cut them into arbitrary medium pieces. Put the mushrooms in a heated skillet. We will fry until all the moisture is gone from the mushrooms, and they are ready. Add pepper and salt while frying. Then turn off the mushrooms. Prepare a dish that will puff salad. It is desirable that the dish was with sides or use a serving ring. We put the mushrooms together with the oil in the first layer of the salad. Mayonnaise does not need to be lubricated, the mushrooms are already quite juicy.
2. Peel the onion and wash it. Then cut into quarters. Onions need to be marinated. Let's cook vinegar solution, in equal quantities, mix it with water, add pepper. Onions are pickled for about 15 minutes. Put the pickled onions in the second layer of lettuce. Lubricate with a small amount of mayonnaise. Onions are a feature of the salad and give it a twist.
3. Boil chicken eggs until cooked, cool under cold water. Then peel off the shells and grate on a coarse grater. We put the boiled eggs in the third layer of salad, salt them and grease them with mayonnaise. All layers must be well saturated.
4. Potatoes with carrots should be boiled. Then cool the vegetables and remove the peel from them. Grate potatoes and carrots separately coarse grater. We put the potatoes with the fourth layer of lettuce, grease with mayonnaise and salt. We put the carrots in the fifth tier, also salt and coat with mayonnaise.
5. Remove the film from the ham and cut it into thin strips. Use juicy ham for salad. We spread it with the next tier of lettuce. Lubricate with mayonnaise and salt.
6. Grate hard cheese on a coarse grater. Plentifully cover the whole salad with them. This will be the final layer of the salad. Also decorate with sprigs of greenery. Everything is ready. Now you need to put the salad in the refrigerator. Let it soak and infuse, its taste will become juicy and rich. Then we serve the prepared dish to the table. You can also add a little garlic and chopped dill to mayonnaise. This will make the salad more savory. Instead of fried mushrooms, marinated mushrooms are perfect, the taste will be slightly different and the salad will become less heavy.

Everyone in our family loves such a spicy salad with spicy spicy mushrooms, boiled eggs and potatoes. And I can cook it with different mushrooms- milk mushrooms, boletus or mushrooms, which the mother-in-law gives us, or purchased champignons in natural marinade. There are many options, and it all depends on what you have available. The main thing is that the potato salad with mushrooms turns out to be tasty and very original, because the mushrooms give off their flavors in ready meal and blends well with other ingredients.
In addition to mushrooms in this salad, I put potatoes boiled in uniforms and chicken eggs. Then the dish is obtained with a complete taste and gastronomic composition. For piquancy and spiciness, I add finely chopped green onions, but you can season such a salad either with mayonnaise.
This salad is easy to prepare, especially since it consists of only a few components. True, potatoes and chicken eggs must first be boiled, and then proceed to next process- cutting vegetables and mushrooms. Final stage- mix all the ingredients and season with the sauce.




Ingredients:

- potatoes (tubers) - 3 pcs.,
- pickled mushrooms (honey mushrooms) - 300-400 g,
- table chicken eggs - 2 pcs.,
- green onions - 8-10 pcs.,
- salt,
- spices and mayonnaise.

Recipe with photo step by step:

We put the potatoes washed from impurities in cold water, add a little salt and cook it right in the peel. It is important that it does not boil soft, but remains whole. Cool it down and remove the skin. Next, cut it into cubes with a knife or using a tool.




Boil the eggs for 8-10 minutes. Add salt to the water so that the shell does not crack. Then we cool them in cold water, clean and cut into cubes.




Open a jar of mushrooms, strain them from the liquid and cut into smaller pieces.




Finely chop the washed green onion.






Put in a salad bowl chopped eggs, then mushrooms, mix with onions and potatoes.




Add spices and mayonnaise to the dish. Just as easy to cook

The eve of big family holidays, gathering for common table all relatives, turns into a nightmare for the hostess. Still would! After all, a strict mother-in-law will come, an attentive sister-in-law, an almost perfect (again from the point of view of the same mother-in-law) friend of her husband’s childhood days, experienced aunts, wise grandmothers. No, the hostess is happy to see everyone. I just really want not to lose face, but to surprise, boast, to be a kind of unsurpassed chef who knows how to surprise fastidious ladies. The husband has been cleaning since morning, and the poor woman is frantically leafing through a cookbook, looking for unique recipes in the Internet. Stop! Why reinvent the wheel? After all, you can do super salads from the usual simple ingredients, send the meat to the skewer (always and everyone is delighted with the barbecue), get delicious from the bins, homemade compote- and the guests will surely be satisfied. The recipe for a salad with mushrooms and potatoes can be beaten in various options: bird nests, puff pyramids, delicious croquettes. The soul calmed down, it’s up to the small thing - to choose the right recipe.

Salads with mushrooms have always been held in high esteem by the Russian people, and the gifts of the forest have helped out more than once in difficult times. This was especially noticeable in fast days, when the only product, eaten, were mushrooms, mushrooms, porcini mushrooms, chanterelles. Nature did its best: these creatures included a lot of useful minerals, trace elements, vitamins. They help get rid of cholesterol, help those who have intestinal problems, normalize sugar levels. In a word, this is a unique creation of nature. The second "friend" is potatoes. Although he appeared in Russia quite late, he managed to win love, respect, honor ordinary people. Today, every family cannot imagine its menu without fried potatoes or mashed potatoes, and pies with potato stuffing you can safely put on top of the culinary pedestal. Salad with mushrooms and potatoes combined two favorite Russian products. Result - tasty dish that everyone should try.

The favorite snack dish “Capercaillie's Nest”, unfortunately, does not always work out. What is the reason? AT proper cooking, filing? Let's try to tell our cooking option:

1. This is a salad of potatoes and mushrooms, which means you need to prepare the main products. Porcini mushrooms are thoroughly washed, cleaned, chopped, sent to a hot frying pan. Bring them to a golden color, evaporate all excess liquid.
2. As soon as the chicken is ready, take it out, cool, tear the meat with your hands into thin small fibers. Salt lightly, sprinkle with allspice.
3. Put the potatoes to fry in a hot frying pan in large numbers vegetable oil. Potato sticks should be crispy and dry.
4. Cut fresh cucumber thin straws, boil eggs, rub on a large fraction of a grater, a small bar hard cheese cut into cubes. Immediately set aside 3 eggs and grate part of the cheese on a fine fraction of a grater.
5. Mix the ingredients (except for fried straws), grease with mayonnaise. Put a few lettuce leaves on a wide dish and put food on it.
6. Mix the yolks with cheese, add a little sauce, roll up the balls, give them an oval shape - these are the future bird eggs. Put the sides of the appetizer with the mashed protein, leaving the center of the dish “naked”.
7. Put in the middle fried potatoes giving it the shape of a nest. Put parsley leaves inside the house, imitating a cozy bird house. Finishing touch- carefully lay out the small cheese eggs for quail.

Little tips. Mushrooms can lay out the base of the salad, because some birds nest in the thickets of grass. For the nest itself, you can use ready-made french fries, fried straws or chips, but they are no match for a homemade ingredient. If there are no white gifts of the forest, you can use champignons, oyster mushrooms, chanterelles. The main condition: the mushrooms must be fried, another caveat is the complete evaporation of the liquid, the salad with potatoes must be a bit dry.

The old cartoon about the girl Alice, who got into Wonderland, was loved by many. Surely everyone remembers the phrase of the red queen about the game of croquet. Poor hedgehogs immediately became balls for the game, and the unfortunate ones were sticks pink flamingos. Only now in the form of balls will be potatoes with mushrooms. Cooking a fabulous dish will be like this:

• potatoes baked in foil. Tip - put in a shiny shell small piece lard and lightly salt the tuber itself;
• cool the baked balls, peel, mash with a fork, pieces of lard or bacon can be finely chopped, later they will become a filling;
• put the champignons on a hot pan, evaporate the bitter liquid, then add a piece butter. Mushrooms will be ready only with the acquisition of a dark cream color. Cool, grind with a blender into small crumbs;
• boil 5 - 6 eggs. The squirrels will go for decoration, and the yolks will be needed for the salad itself;
• sharp Korean carrot finely chop, squeeze the brine well with your hands;
• finely grate the cheese, it will be a cap for the dish;
• mix mushrooms, potatoes, carrots, yolks. Put chopped bacon inside, form balls.

The process itself is completed, sprinkle the finished “sports equipment” with cheese, serve it on the table. The second version of the same dish will be slightly different. The formation of balls will be the same, but the serving will be hot with sauce. Fry a ladle of sifted flour in a pan. Pay close attention to color. Constantly stirring the ingredient, achieve a delicate creamy color. Pour a glass in a thin stream heavy cream mix thoroughly, add nutmeg cumin, salt, pepper, dried dill. Simmer until the mixture becomes thick. Put the finished balls in a saucepan, pour over them with sauce, sprinkle with cheese on top, put in the oven for a few minutes. Prolonged exposure to the oven can lead to overcooking of the balls. Best for powder soft grade mozzarella cheese, it instantly dissolves, forming appetizing crust. You need to tinker with potatoes: the boiled version will not work here. Spirit baking will give a crumbly product, besides it will improve the taste of potatoes.

puff snack

Many people like potatoes. This salad is good because it is possible to use many ingredients, turning the dish into real masterpiece taste and fantasy.

Potato salad with mushrooms will consist of mushroom platter. Porcini mushrooms thoroughly fry in olive oil, sprinkle with Provence herbs. Pickled champignons to catch from the brine, cut into slices, pour over the mixture lemon juice and vegetable oil, later drain the liquid. Marinate the quartered onion with the same brine. Salty barrel cucumbers peel, cut into thin circles, put in a colander. smoked sausage cut into strips, boil the eggs. Start layering the salad on a wide platter. Potatoes will be the base, followed by fried mushrooms, onions, eggs, cucumbers, sausage, pickled champignons. Lubricate all layers with mayonnaise.

Store-bought sauces are very diverse, you can choose a light one. Most prefer medium-fat mayonnaise, but none shop product can't compare to homemade mayonnaise. It prepares quite quickly. To do this, mix egg yolks, mustard, juice of one lemon, salt, pepper, vegetable unrefined oil. Beat with a mixer until the mixture turns into a white thick mass. homemade sauce It turns out very rich, satisfying, fatty and tasty. Its calorie content can be reduced. To do this, the portion of vegetable oil must be halved, the acid is also regulated independently. If you want a sweet sauce, just add french mustard instead of the usual vigorous Russian dressing.

There are a lot of options for salad with potatoes and mushrooms. A salty note is achieved by pickled cucumbers, olives with lemon. Sharpness is given by Korean spices. And the presence of smoked meats will only improve the snack dish. The choice is up to the chef.

Ingredients:

• Pickled mushrooms - 1 can (approximately 300 g)
• Onion - 1 pc.
• Pickled cucumbers - 2-3 pcs.
• Potatoes in the "uniform" - 4-5 pcs.
• Sour cream - 200 g.
• Salt, spices - to taste
• Dill

Gone are the days when a salad was considered a dish of vegetables and herbs seasoned with sunflower oil or mayonnaise.

If earlier mushrooms and potatoes were used to prepare the main dinner dish, then in modern culinary you can find just a salad with potatoes and mushrooms, to which are added different ingredients and does not refuel simple mayonnaise and a variety of sauces.

To be honest, it's hard to imagine how hungry you need to be in order to order a main course for such a salad. Only if the portion is very small.

Cooking

We suggest trying one of these salad recipes with fried mushrooms, potatoes and pickles.

1. Wash the potatoes well with a brush and boil in their "uniform".
2. Onion cut into small squares.
3. Drain mushroom marinade and cut the mushrooms into pieces.
4. Fry the onion in vegetable oil for a few minutes.
5. Add mushrooms to the onion and fry for another 5-7 minutes.
6. Peeled potatoes and cucumbers cut into cubes.
7. Finely chop the dill.
8. Beat sour cream until foamy.
9. Put all the products prepared for the salad in one bowl and season with sour cream. Salt and pepper to your liking.

If you do not plan to serve the entire salad to the table, then it is better not to season it immediately. Put in a salad bowl right amount lettuce and season only it. Thus, the products will not let their juice in and the next day your salad will not “float”.

Instead of sour cream, you can use cream, then the taste of the salad will be softer and creamier. It is best if the ingredients are still warm during dressing, then the salad will soak faster.

If you use no salt in this salad nye, but pickled cucumbers and, moreover, do not fry the mushrooms, then its taste will become more spicy. Thus, the dish will turn into an excellent snack.

Mushroom salad with potatoes and chicken

Having prepared mushroom salad with potatoes and chicken next recipe, you can safely not think about what to cook as a first course. Due to its composition, it turns out to be more than satisfying, even if the portion is small.

We will need:

• Potatoes - 2-3 pcs.
• Chicken breast- 1 PC.
• Onion - 3 pcs.
• Fresh mushrooms - 400 g.
• Cheese - variety and quantity according to your taste
• Mayonnaise

Cooking

1. Wash the potatoes in their skins thoroughly with a brush and set to boil.
2. Cool the boiled potatoes a little, peel and immediately mash them.
3. Let's cook the breast. When the meat is almost ready, you can add a little salt. Add to water while cooking. Bay leaf and peppercorns, preferably fragrant.
4. After the meat is cooked and cooled, cut it into small cubes.
5. Fry the onion until golden brown, add chopped onions to it big chunks mushrooms and fry until all the water from the mushrooms boils away.
6. We rub the cheese on a coarse grater.

Having prepared all the products, it remains to choose how to serve the salad. You can simply mix it in a salad bowl and season with mayonnaise, or you can add holiday look and make it puffy. If you chose the second option, then we will start laying out the rows in the following sequence:

• the first layer is potatoes smeared with mayonnaise;
• second layer - chicken fillet. We also grease it with mayonnaise, pepper and lightly salt;
• the third layer - mushrooms with onions and a small amount of mayonnaise, you can add a little salt;

Grated cheese will act as a decoration and final layer. It remains to decorate the salad with herbs or rings bell pepper. But it is better to do this when serving, so that the greens do not wither, but for now, put the mushroom salad with potatoes and cheese in the refrigerator, let it soak.

As an experiment, you can try not chicken meat, but, for example, young beef. In this case, it is not recommended to eat such a salad for dinner - the stomach will not thank you. Anyway, dishes with mushrooms should not be eaten before bedtime, they take too long to digest.

But if a salad with potatoes and mushrooms is made not with cheese, but with an egg, then its taste, on the contrary, will become lighter.

Mushrooms were used in this recipe, as they are very available product both in value and quality. If you have the opportunity to buy other mushrooms, you may well do it. The main thing is to be sure of the quality of the purchased product.

In no case do not buy mushrooms from strangers and do not collect them yourself if you are familiar with mushrooms only from books. Desire to taste real forest mushrooms understandable, but health is more expensive.

In the arsenal of any hospitable hostess there should be several “win-win” dishes that the family will always be happy with and that guests will definitely appreciate. Potato salad with mushrooms can easily become one of these homemade culinary masterpieces. This dish really deserves your attention.

Salad is well known to many housewives, this is evidenced by the huge variety of recipes that exist today. This dish even suggests the possibility of experimentation. So, for example, you can take champignons, oyster mushrooms, boletus, white or some other mushrooms, pick up greens to taste.

In a word, the hostess's fantasy is not placed in too strict frames, and the salad with potatoes only benefits from this. In 30-40 minutes, you can not only quickly figure out something on the table, but prepare a nutritious and tasty dish that absolutely everyone will like.

Classic recipe

As mentioned above, there is a fairly large variety of variations: with champignons or butter, with vegetable or olive oil, with various spices.

Now we want to bring to your attention classic recipe. For 4 servings you will need:

• 1 kg of young potatoes;
• 200 g pickled champignons;
• salt;
• 4 eggs;
• 1 bunch of parsley;
• 1 bunch of dill;
• 1 bunch of sorrel;
• 3 art. tablespoons of vegetable oil;
• 4-6 art. spoons of apple cider vinegar;
• 300 g sour cream;
• 1 bunch of green onions;
• green onion for decoration;
• ground pepper.

Cooking:

Wash the potatoes and boil in their skins in a small amount of water with 2 teaspoons of salt over medium heat for about 30 minutes. Drain water from potatoes and set aside. Clean and leave in a sealed container overnight in the refrigerator.

Hard boil the eggs, rinse with cold water, cool completely and then peel. Wash greens and dry. Separate the leaves from the stems and chop finely.

Cut the mushrooms into 4 parts, chop the eggs very finely and mix with herbs, vegetable oil, vinegar and sour cream. Wash green onions, pat dry paper napkin, cut most of the onion into thin rings and mix with the sauce. Season the sauce to taste with pepper, salt and vinegar.

Cut the potatoes into thin circles and combine in small portions with the sauce, mix thoroughly so that each slice is soaked.

Before serving, place a few stalks of green onions on the potato salad.

Tip: If the lettuce sits too long, it will absorb too much liquid and the dressing will dry out. In this case, add some cold instant water to it. chicken broth or good vinegar.

That's all, the dish can be served and eaten - when introducing it to friends and relatives, be prepared for compliments to your culinary skills.

Salad with mushrooms and cucumbers

The next fairly well-known and popular variation is a salad with mushrooms and cucumbers. To prepare 4 servings of it, we need to take:

• 300 g of young potatoes;
• 200 g pickled mushrooms;
• 2 pickles;
• 3 tablespoons of vegetable oil;
• a little green onion and salt (to taste).

Cooking:

Preparing a salad is very simple: first you need to wash the potatoes, boil them in their uniforms, cool and peel. After that, both it and cucumbers must be cut into small cubes.

Then you need to mix all the resulting ingredients in a salad bowl, salt, season and mix well. That's all - some half an hour, and a delicious dish is ready. By the way, this salad is lighter and somewhat more exotic than the classic one, so it is even easier for them to diversify the home menu.

Salad with fried champignons and cheese

For connoisseurs even more unusual combinations we also have a recipe - option c fried champignons and cheese. To prepare 4 servings of this salad, you need to take:

• 500 g of young potatoes;
• 300-400 g of raw champignons;
• 70-100 g of hard cheese;
• 300-400 g of onions;
• 200 g sour cream;
• 3-4 tablespoons of vegetable oil;
• salt to taste.

Cooking:

Again, cooking begins with the potatoes boiled in their skins, cooled, peeled and diced. While it is being cooked - to save time - you need to finely grate the cheese and take care of the mushrooms.

Mushrooms also need to be cut (in any form), put in a pan and start frying over medium heat. When the mushroom juice boils away, you need to pour 1.5-2 tablespoons of vegetable oil on them and season with salt. After that, the mushrooms must be fried for 15 minutes, stirring occasionally.

Let's move on to the onion: it needs to be finely chopped and fried in own juice and 1.5-2 tablespoons of vegetable oil. After 10 minutes of frying, when it is already soft, you need to salt it and remove from heat.

After that, it is necessary to cool all the cooked ingredients and put them in a salad bowl in order: potatoes, onions, mushrooms. Then you need to sprinkle the resulting salad with cheese and pour sour cream. Done, you can delight family and friends with a delicious dish.

Each of the salads presented to your attention is interesting and very tasty in its own way - whichever one you choose, it will certainly be appreciated.