Recipes for delicious salads with mushrooms and potatoes

Salads with mushrooms and potatoes – not only good an alternative to meat snacks for fasting, but also excellent independent dish for home dinner or festive feasts. And if you cook a warm salad with mushrooms and potatoes, he can serve as an excellent side dish for meat or fish. Can put salads with potatoes and mushrooms on a dish, or you can mix all the ingredients to form a slide.

Warm salads with mushrooms and potatoes

Warm salad with mushrooms and sour cream sauce

  • Potato 1 kg
  • Mushrooms 500 g
  • Red onion 1 head
  • Garlic 6 cloves
  • Parsley 20 g
  • Celery 1 stalk
  • Lemons ½ pieces
  • Ghee 50 g
  • Dill 10 g
  • Green onion 30 g
  • Mustard a l’ancienne 1 tablespoon
  • Sour cream 20% 200 g
  • Ground cumin (zira) pinch
  • Salt to taste
  • Ground black pepper to taste
  1. Boil potatoes in salted water, peel and cut into large cubes.
  2. Finely chop the garlic and parsley, heat in a pan melted butter and fry mushrooms on it until tender. Wash and slice whites first, chanterelles just rinse, if not large, and large cut into segments, honey agaric boil for twenty minutes in salted water and dry on a napkin. In general, all mushrooms must be dry in the pan, so as not to give excess moisture and fry, and not cook. That’s why they need to be fried in batches so that they do not pile up and stewed, namely fried. When the mushrooms are almost ready, toss a pinch of chopped garlic into a pan, a pinch of chopped parsley, mix, fry for another minute, then drip a little lemon juice, salt, pepper and remove from heat.
  3. In a bowl, mix the mustard with sour cream, ground cumin, finely chopped green onions and dill.
  4. Cut celery into small cubes, and thin onion straws.
  5. Stir potatoes, fried mushrooms with onions in a deep bowl, celery and sour cream sauce. Serve while mushrooms are warm as salad or as a side dish to the second dish. However, in the cold salad with mushrooms and potatoes according to this recipe is also very delicious.

Warm potato salad with chanterelles and sour cream sauce


  • Potato – 1 kg
  • Chanterelles – 500 g
  • Red onion – 1 pc.
  • Garlic – 6 cloves
  • Butter
  • Olive oil
  • Parsley
  • Dill
  • Green onion
  • Granular mustard -1st spoon
  • Sour cream – 200 g
  • Salt, black pepper

Wash, dry and fry the chanterelles in a mixture of creamy and olive oil. Finely chop the garlic and parsley. When mushrooms will be almost ready, add garlic and parsley to them, mix, fry for another minute, salt, pepper and remove from heat. Boil potatoes at the same time and cut them into large cubes.

Mix mustard with sour cream, dill. Chop red onion finely half rings. Gently mix potatoes, fried mushrooms, onions and sour cream sauce. Serve this delicious salad with potatoes and mushrooms. immediately, but also in a cold form will also be delicious.

Puff salad with chicken, mushrooms and potatoes

  • Pickled champignons or other mushrooms – 200 grams;
  • Chicken fillet – 500 grams;
  • Onions – 2 pieces;
  • Jacket boiled potatoes -2 pieces;
  • Jacket boiled carrots – 1 piece;
  • Boiled eggs – 2 pieces;
  • Hard cheese – 100 grams;
  • Vegetable oil – 2 tbsp. spoons;
  • Mayonnaise – 200 grams;
  • Greens – dill, parsley, chives.
  1. To make a puff salad with chicken, mushrooms and potatoes, we clean the onion, wash it and cut it in half rings.
  2. Pickled mushrooms cut into slices or thin records.
  3. Add vegetable oil to a preheated pan and put onions on it. Fry about three minutes before golden color, alternatingly stirring.
  4. Add mushrooms to the onion and another 5 minutes fry the resulting mixture.
  5. Peel the boiled potatoes and wipe through a large grater.
  6. We do the same with boiled carrots, clean and wipe on a grater.
  7. We disassemble the boiled chicken fillet with our hands.
  8. Hard cheese is passed through a coarse grater.
  9. My greens and chop.
  10. Cook the eggs. Then clean and cut with a knife into medium pieces.
  11. The salad can be laid on a dish in the form of a slide or use portioned rings. Then the dish will have a restaurant look.
  12. First, lay the potatoes and grease it mayonnaise.
  13. On top of the potatoes, lay the fried mushrooms with onions and cover with mayonnaise.
  14. The next layer consists of carrots and mayonnaise.
  15. Chicken breast is laid on top of boiled carrots and on top a small layer of mayonnaise.
  16. We spread the cheese and a layer of mayonnaise on top.
  17. Sprinkle grated egg and potato salad with potatoes and mushrooms. chopped greens.

Tasty salads with mushrooms, chicken and potato layers

Puff chicken salad with mushrooms and potatoes


  • Potato 2 pieces
  • Mushrooms 400 g
  • Onion 1 head
  • Cheese 100 g
  • Chicken breast 1 piece
  • Chicken egg 2 pieces
  • Mayonnaise
  1. To make chicken and mushroom salad using this recipe, potatoes need to be cooked in their uniforms, allowed to cool and peel.
  2. Boil eggs, cool and peel.
  3. Boil chicken, cool and chop finely.
  4. Fry mushrooms with onions and put them in a colander to get rid of excess oil.
  5. Spread salad with chicken, mushrooms and potatoes in layers: 1 layer – grated potatoes, greased with mayonnaise; 2 layer – fried mushrooms with onions, greased with mayonnaise; 3 layer – chopped mayonnaise greased chicken breast; 4 layer – grated eggs greased with mayonnaise; 5 layer – grated on a fine grater cheese.
  6. Put a salad with mushrooms, chicken, and potatoes, laid out layers, soak in the refrigerator (preferably at night).

Chicken Salad with Mushrooms and Potatoes

  • 150 g chicken
  • 150 g fresh hornbeam,
  • 200 g boiled potatoes,
  • 150 g celery
  • 100 g of fresh tomatoes,
  • 1 pickled cucumber
  • 50 g of hard cheese
  • 150 g mayonnaise
  • salt to taste.

Boil fillet and fresh mushrooms. Together with celery, fresh cut tomatoes (half a serving) and cucumbers into small pieces. Lay out all the ingredients in layers on the dish. Sprinkle grated on top cheese.

Sprinkle mayonnaise on top. Garnish a puff salad with potatoes mushrooms thin rings of remaining tomatoes.

Recipe for meat puff salad with potatoes and mushrooms

  • 250 g of boiled meat,
  • 200 g of boiled mushrooms,
  • 400 g of potatoes
  • welded in uniform
  • 400 g of fresh tomatoes
  • 1 egg
  • hard boiled
  • 1 cup vinegar dressing
  • 1/4 teaspoon freshly ground black pepper.

Peel and cut the potatoes into thin slices. Also chop boiled meat, mushrooms and tomatoes. Put in a salad bowl evenly Tomatoes Sprinkle with salt and pepper. Put a layer of meat on top, on meat layer of mushrooms and a layer of potatoes on top, sprinkle them with salt and pepper. Pour the salad with mushrooms and potatoes dressing and decorate an egg cut into four parts.

Tasty salads with mushrooms, potatoes and pickles

Hot Smoked Cod Salad

  • 400 g smoked cod
  • 250 g of potatoes
  • 150 gr of pickled mushrooms
  • 70 g green peas
  • 200 g pickles
  • 70 g carrots
  • 50 g green salad
  • 100 g mayonnaise
  • greens
  • salt

Boil the potatoes in their skins, peel and chop cubes. Smoked fish, peeled and bones, salted finely chopped cucumbers and boiled carrots. Shred mushrooms.

Mix cooked foods, add green peas, chopped green salad, salt, season with mayonnaise.

Decorate a ready-made salad with mushrooms, potatoes and pickles greens and pieces of fish.

Potato salad with pickles

  • Olive or vegetable oil.
  • Jacket potato;
  • Bow;
  • Pickled Cucumber (required barrel);
  • Mushrooms;
  • Garlic;
  • Salt;
  • Ground black pepper;

Coarsely chopped potatoes, add 2-3 tbsp. l cucumber brine and leave for 10 minutes. Wash the champignons, cut into quarters. Peel and chop the onion in half rings. Fry the onions and mushrooms in preheated vegetable oil, 7 min. Cut cucumbers cubes. Add cucumbers, onions and mushrooms to the potato. To fill vegetable oil, mix.

Potato salad with pickled mushrooms

What is needed:

  • 300 g of pickled mushrooms (butter, honey mushrooms or porcini mushrooms),
  • 3 potatoes
  • 2 pickles
  • 1 onion,
  • 50 g green onions,
  • parsley

For refueling:

  • 3 tbsp. l vegetable oil
  • 2 tbsp. l vinegar
  • mustard,
  • pepper,
  • salt,
  • sugar

Boil potatoes, peel, cut into cubes. Pickled cut the mushrooms into small slices. Pickles and Onions finely chop. Chop green onions. Prepared foods to connect. For salad dressing, beat vegetable oil with vinegar, mustard, sugar and salt, add pepper. Pour salad dressing, mix gently. Serve mushroom salad, potatoes and pickles, sprinkled with chopped herbs parsley.

Salad with salted mushrooms, potatoes and smoked salad meat

  • 200 g of smoked beef and potatoes,
  • 4 eggs,
  • 250 g of salted champignons,
  • 100 g apples
  • salt,
  • allspice.

For the sauce:

  • 200 g sour cream
  • 2 tbsp. l cognac and lemon juice,
  • 1 tsp powdered sugar
  • salt,
  • 1 tbsp. l nutmeg.

Cut smoked meat into thin strips. Boil the potatoes and eggs, cut into cubes. Peel the apples and chop. All mix. Add crushed champignons to the resulting mass. Salt and pepper to taste.

For the sauce, beat the chilled sour cream with powdered sugar and salt, gradually introduce cognac and lemon juice. Add chopped nutmeg, stir.

Pour cognac sauce into a salad with pickled mushrooms and potatoes, mix, garnish with apples.

Delicious salads with salted mushrooms and potatoes

Salad “Taiga”


  • 600 g of potatoes
  • 200 g carrots
  • 200 g of salted mushrooms (any),
  • 100 g green peas,
  • 100 g cranberries
  • 100 g green onions,
  • salt,
  • greens,
  • vegetable oil.

Cooking method:

Cook potatoes and carrots. Let cool, peel and chop cubes. Finely chop the mushrooms, chop the green onions. All mix, add cranberries and peas, salt, pour oil. Sprinkle salad with pickled mushrooms and shredded potatoes greens.

Vinaigrette with salted mushrooms


  • 200 g of salted mushrooms (any),
  • 150 g onions,
  • 150 g carrots
  • 150 g beets
  • 200 g of potatoes
  • 1 cucumber
  • 4 tablespoons of sunflower oil,
  • 2 tablespoons of lemon juice or lemon solution acids.

Cooking method:

Dice salted mushrooms, boiled carrots, potatoes, beets and fresh cucumber. Combine everything, pour a mixture of vegetable oil and lemon juice, garnish with onion rings and herbs parsley.

Salad with potatoes, dried mushrooms and the egg

  • 1/2 chicken
  • 20 g dried mushrooms
  • 2 potatoes
  • 50 g cheese
  • 1 canned cucumber
  • 2 boiled eggs
  • 1 onion
  • 1 tbsp. spoon of vegetable oil
  • 3 tbsp. tablespoons of mayonnaise
  • parsley
  • salt to taste

Boil the chicken, separate the pulp from the bones and cut into strips. Cut onions and fry in vegetable oil. Cheese and cut cucumber peeled and seeds also cut into strips. Eggs cook and chop finely. Boil potatoes and cut into small cubes.

Soak dried mushrooms, boil and chop them with straws, as and other products. Mix everything, mix, salt, season mayonnaise.

Put the salad with potatoes, mushrooms and eggs on a plate with a slide and garnish with parsley.

Salad with mushrooms, boiled potatoes and the egg

  • 200 g boiled chicken fillet
  • 100 g boiled mushrooms
  • 2 boiled potatoes
  • 2 pickled or fresh cucumbers
  • some lettuce
  • 4 sticks of crab meat
  • 1 egg
  • 100 g mayonnaise
  • salt

For a salad with mushrooms, potatoes and eggs Finely chop everything ingredients and put on a dish. To salt. Add mayonnaise and all to stir thoroughly.

Ready salad with boiled potatoes and mushrooms decorate greens.

Warm salad with potatoes, cheese and mushrooms.

  • 500 g of fresh chanterelles
  • 200 g of potatoes
  • 100 g hard cheese
  • 100 g lettuce
  • 1 onion
  • 2 cloves of garlic
  • juice of 1/2 lemon
  • 6–7 Art. tablespoons of olive or any other vegetable oils
  • a pinch of freshly ground black pepper
  • a pinch of sea salt
  1. For the preparation of a salad with potatoes, cheese and mushrooms, finely chop onion and garlic.
  2. Rinse and clean the chanterelles.
  3. Grate the cheese.
  4. Heat 2 tbsp in a pan tablespoons of olive oil, lightly fry onions and garlic.
  5. Add chanterelles to the pan, salt, pepper and fry, do not closing the lid. Add finely chopped potatoes.
  6. Prepare a dressing by mixing 4–5 tbsp. tablespoons of olive oil, lemon juice, salt and pepper.
  7. Cut lettuce leaves and pour dressing.
  8. Put chanterelles with potatoes on the leaves, sprinkle on top grated cheese.

Puff salad with fried potatoes, mushrooms and pork

  • pork 300 g
  • mushrooms 300 g
  • hard cheese 100 g
  • potatoes 2 pcs.
  • carrots 1 pc.
  • cucumber 1 pc.
  • onions 1/2 heads
  1. Fry the potatoes until crusty. Fry the mushrooms with onions. Boil carrots, pork, cut into cubes. So chop fresh cucumber and grate cheese.
  2. Lay out products in layers: fried potatoes, mushroom roasting, carrots, pork, cucumber. Coat all layers with mayonnaise, pour over sauce top salad with fried potatoes and mushrooms, sprinkle with grated cheese.

Salads with potatoes and pickled mushrooms

Salad with potatoes and pickled mushrooms

  • 300-400 g of pickled mushrooms – mushrooms or mushrooms.
  • three large potatoes;
  • 8-10 feathers of green onions;
  • mayonnaise, salt to taste and ground black pepper.

The cooking process will be as fast as possible, if correct plan the order of work. Rinse the potatoes thoroughly and set to cook without peeling. Meanwhile chop thin julienne mushrooms.

Washed green onions finely chop.

Cool boiled potatoes, peel and cut with a sharp knife into small cubes.

Combine all components, add mayonnaise, be sure pepper and salt if necessary. Minimum products quick cooking process, excellent results – this is all about our lettuce. Having tried once, you will surely include it in the piggy bank Golden recipes. Serving Salad with Pickled Mushrooms and potatoes to the table, sprinkle it with additional green onions or a pinch of chopped greens.

Family salad

  • 6 potatoes
  • 200 g celery root
  • 700 g ham
  • 700 g pickled mushrooms,
  • 100 g apples
  • 200 g beets
  • 200 g of parsley,
  • 1/2 teaspoon dry mustard,
  • 2 tbsp. tablespoons of 3% vinegar
  • 100 ml of olive oil,
  • 100 g of mayonnaise.

Boil vegetables and roots and chop finely: potatoes and beets – slices, apples, ham, celery and mushrooms – straws.

Whisk mustard, vinegar, vegetable oil and pour over this mixture. (along with mayonnaise) sliced ​​foods.

Mix everything and put on a dish.

Garnish with slices of potato, beetroot and parsley.

Pickled Mushroom Salad with Ham and vegetables


  • 200 g of pickled mushrooms (any),
  • 300 g of potatoes
  • 150 g ham
  • 100 g beets
  • 50 g celery root
  • 50 g apples
  • 100 g mayonnaise
  • 3 1/2 tablespoons of vegetable oil,
  • 2 teaspoons of vinegar,
  • 10 g mustard
  • greens (any).

Cooking method.

Mix vegetable oil, vinegar, mustard and pour with this mixture chopped celery. Boil potatoes and beets, peel and to cut in cubes. Finely chopped apples, ham and pickled mushrooms slice. Mix everything, add salt and season with mayonnaise. Garnish a salad with potatoes and pickled mushrooms greens.

Rustic salad with pickled mushrooms and potatoes

What is needed:

  • 200 g pickled mushrooms,
  • 4 potatoes
  • 1 medium carrot
  • 100 g canned green peas,
  • 4 tbsp. l cranberries
  • 1 small onion,
  • ½ bunch of green onions,
  • ½ bunch of dill and parsley
  • 5 tbsp. l vegetable oil
  • 1 tbsp. l vinegar
  • salt,
  • ground black pepper

Boil potatoes and carrots, peel, cut into small cubes. Finely chop the onion, sprinkle with salt, pour vinegar, leave for 10 minutes Cut the mushrooms into slices. Prepared combine the products, add canned green peas, cranberries and chopped green onions. Dress the salad with vegetable oil, mix gently. Serve a rustic salad with mushrooms and potatoes, sprinkled with chopped herbs dill and parsley.

Delicious beef salad with mushrooms and potatoes

  • 80 g of boiled beef,
  • 3 boiled potatoes,
  • 20 g dried mushrooms,
  • 2 onions,
  • 1 1/4 Art. tablespoons of margarine
  • 40 g ham
  • 2 tbsp. tablespoons of mayonnaise
  • 1 boiled egg
  • 1 pickle,
  • greens.

Boiled meat, smoked meats, potatoes, boiled mushrooms and salted peeled cucumber, cut into thin strips. Onion cut into strips and sauté. Prepared Components lay in layers in a bowl. Season beef salad with mushrooms and potatoes with mayonnaise, arrange with greens.

Salad with boiled potatoes, mushrooms and cranberries


  • Boiled potatoes – 300 g
  • Pickled champignons – 150 g
  • Onions – 100 g
  • Cranberries – 100 g
  • Yogurt – 100 ml
  • Greens
  • Salt, pepper – to taste
  • Vinegar – 1 tsp

Boil potatoes, peel and cut into cubes.

Mushrooms cut into strips.

Peel the onion and cut into rings, put in a bowl and sprinkle with vinegar.

We combine potatoes, mushrooms, cranberries, onions, mix, salt and pepper to taste.

Salad made with this recipe with mushrooms and potatoes put in portioned dishes, put yogurt on top, sprinkle greens, decorate with cranberries.

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Hunting, Fishing and Mushrooms: a magazine for hunters and fishers.
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