Kipfler and portobello mushroom salad

Mushrooms and olive give gourmet flavour to this tasty potato salad.

Recipe «Kipfler and portobello mushroom salad» presented in category Recipes / Salads, to prepare this dish you will need no more minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg kipfler potatoes, scrubbed, 80ml extra virgin olive oil, 1 tbsp aged white wine vinegar, 2 eschalots, thinly sliced, 50g butter, halved , 2 tsp thyme leaves, 400g Portobello mushrooms, thickly sliced, 1 radicchio, outer leaves discarded, torn , 2 red witlofs, leaves separated, 100g picholine or other green olives, 1 bunch flat-leaf parsley, leaves picked, torn.

Ingredients:

• 1.5kg kipfler potatoes, scrubbed 
• 80ml extra virgin olive oil 
• 1 tbsp aged white wine vinegar 
• 2 eschalots, thinly sliced 
• 50g butter, halved 
• 2 tsp thyme leaves 
• 400g Portobello mushrooms, thickly sliced 
• 1 radicchio, outer leaves discarded, torn 
• 2 red witlofs, leaves separated 
• 100g picholine or other green olives 
• 1 bunch flat-leaf parsley, leaves picked, torn 

Instructions

1. 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.
2. 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.