A great recipe for a festive table or a regular dinner. You can add mayonnaise or your favorite sauce between the layers. I don't do this because the salad already turns out incredibly juicy. It is better to serve the dish immediately, until the potatoes are soaked.
Ingredients
- Potatoes - 3 pieces
- Mushrooms (fried) – 250 g
- Korean carrots - 150 g
- Onion - 1 piece
- Vegetable oil - 50 ml
- Paprika - 0,5 tsp.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Peel the potatoes and grate them on a grater for Korean carrots.
Rinse and squeeze out excess water.
Add ground pepper, paprika and salt.
Heat the oil in a frying pan, put the potatoes and fry until tender. On average, it takes 4-6 minutes.
Put the finished potatoes on a paper napkin to remove the oil.
Peel the onion from the husk and chop.
Put a layer of fried mushrooms on a plate, season with salt and pepper.
Next, put the chopped onion and Korean carrots.
Sprinkle fried potatoes on top of the salad.
