Mushrooms and olive give gourmet flavour to this tasty potato salad.
- Place potatoes in a large pan with plenty of cold water and cook over medium heat for 20 minutes or until tender. Drain, cool enough to handle, then peel and cut into 5mm-thick slices. Transfer to a bowl, add oil, vinegar and eschalots, and season with sea salt and freshly ground black pepper. Toss to combine.
- Heat a heavy-based frying pan over medium heat until hot. Add half the butter and thyme, then immediately add half the mushrooms and cook for 30 seconds each side until golden. Add to potatoes, then repeat with remaining butter, thyme and mushrooms. Add remaining ingredients and toss to combine.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set