For this recipe, I advise you to take small young potatoes, which can be boiled whole right with the skin. It goes well with mushrooms and with fresh fragrant herbs and herbs. What to do with the refueling, I will also tell you further.
Ingredients
- New potatoes - 400 g
- Mushrooms - 300 g
- Salad mix - 150 g
- Greenery - 1 bundle
- Thyme - 2 twigs
- Salt - 1 tsp.
- Garlic - 2 cloves
- Ground black pepper - 0.5 tsp.
- Yogurt - 100 ml
Step-by-step cooking recipe
Boil the new potatoes until tender and leave them whole or chop them coarsely.
Wash the mushrooms and fry for about 15 minutes over medium heat.
Add the salad mix, chopped herbs and thyme leaves.
Mix yogurt, salt, pepper and crushed garlic, and season the salad.
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