Salad with vegetables, mushrooms and mayonnaise

Name: Salad with vegetables, mushrooms and mayonnaise
Ingredients: 600 g boiled potatoes; 1 large boiled carrot; 140 g pickled cucumbers; 100 g pickled mushrooms (optional); 100 g pickled bell pepper; 1 tsp dried parsley; 1 medium onion; 150-200 g mayonnaise; 1/4 tsp salt

Appetizers - Salad with vegetables, mushrooms and mayonnaise by Valeria N. - Recipia

In winter, every week, I receive a firm request from my daughter for this vegetable salad with mushrooms and mayonnaise. The recipe is one I've been making for many years and comes from my sister-in-law. It's straightforward, has no complicated steps, and you don't have to waste time cutting everything into perfect cubes. I don't stray from her method because it works without any hassle. I love it because it's easy to make, and the ingredients are simple. Quick Info Total time: 30-35 minutes (if you have the potatoes and carrot already boiled) Preparation time: 20 minutes Boiling time (potatoes, carrot): ~30-40 minutes (if not already boiled) Servings: 6 Difficulty: easy Recipe type: winter salad, side dish or standalone meal Ingredients 600 g boiled potatoes (in their skin) 1 large carrot, boiled (also in its skin) 140 g pickled cucumbers 100 g pickled mushrooms (or other mushrooms, optional) 100 g pickled bell pepper 1 heaping teaspoon dried parsley 1 medium onion 150-200 g mayonnaise 1/4 teaspoon salt Preparation method 1. Peel the potatoes and carrot after they have cooled. I recommend boiling them in their skin a day in advance if you have time. 2. Grate the potatoes, carrot, and cucumbers using a large grater. This saves time; you don't have to struggle with cutting them into cubes. 3. Chop the mushrooms or other fungi (if using) and add them to the bowl with the others. 4. Add the mayonnaise, salt, and dried parsley. Mix everything. You can adjust the amount of mayonnaise to your preference. 5. Cut the bell pepper into cubes, and finely chop the onion. Add them to the rest and mix again. 6. Taste and add more salt if needed. The salad can be served immediately or chilled. Why I make the recipe often It's a quick solution for busy times, especially in winter. You don't need to complicate things with rare ingredients or cumbersome techniques. The salad is versatile, it can be a side dish or a light meal. It remains tasty even after a day in the fridge. Tips and variations Tips Use homemade mayonnaise if you have it for a better taste. It's best for the potatoes and carrot to be boiled in their skin; they retain their texture better. Substitutions The mushrooms can be replaced with boiled peas or other pickled mushrooms if you don't have them on hand. If you don't have dried parsley, you can use chopped fresh parsley, about half a bunch. Variations If you want a lighter version, combine a tablespoon of mayonnaise with low-fat yogurt for the dressing. The pickled cucumbers can be swapped with those in vinegar if that's what you have. Serving ideas You can serve it as an appetizer on slices of fresh bread or as a side dish with chicken roast or grilled meat. The salad also works well for festive meals, served on a platter. Frequently asked questions Can I use another type of mushroom instead of pickled ones? Yes, any pickled mushrooms work instead of the pickled ones. If you don't have mushrooms at all, you can also use boiled peas. What type of mayonnaise is best? Any mayonnaise works, but for a fuller taste, I recommend homemade mayonnaise without artificial flavors or additives. What do I do if I don't want to use much mayonnaise? You can reduce the amount to a large tablespoon and fill in with low-fat yogurt to make it lighter. Is it mandatory to add pickled bell pepper? It's not mandatory, but it adds a crunchy note and a nice color. You can skip it if you don't have it. Can it be made without onion? Yes, if you don't tolerate onion, you can omit it. The salad remains tasty. Nutritional values Approximately, per serving (from 6): Calories: 180-220 kcal Protein: 3-4 g Fat: 9-14 g (depends on the amount and type of mayonnaise) Carbohydrates: 24-27 g The values are approximate, varying based on mayonnaise and vegetables. Storage and reheating The salad keeps well in the fridge, in a covered container. It stays good for 1-2 days, but the taste is better in the first 24 hours. There's no need (and it's not recommended) to reheat it. If it sits longer, the vegetables release moisture, and the texture isn't the same.

Salad with vegetables, mushrooms and mayonnaise

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