Step away from the heavy, mayo-drenched potato salads and say hello to this vibrant, French-inspired Potato Salad with Mushrooms and Vinaigrette! This recipe is a celebration of simple, fresh ingredients coming together to create something truly special. The earthy flavor of sautéed mushrooms perfectly complements the tender potatoes and crisp vegetables, all brought together by a zesty, homemade vinaigrette dressing. It's a versatile dish that works beautifully as a light lunch, a satisfying side, or a star at your next picnic. Easy to prepare and packed with flavor, this salad is sure to become a new staple in your kitchen.
Potato Salad with Mushrooms and Vinaigrette Dressing
Ingredients for the Vinaigrette Dressing
- 1 tablespoon lemon juice
- 1 tablespoon wine or apple cider vinegar
- 0.5 teaspoon Herbes de Provence
- 1 teaspoon salt
- 1 teaspoon dry mustard (powder)
- 100 ml extra virgin olive oil
- black pepper to taste
Ingredients for the Mushroom Salad
- 400 g potatoes, boiled in their jackets
- 150 g boiled carrots
- 3 large eggs, hard-boiled
- 100 g fresh champignon mushrooms
- 30 g green onions
- vegetable oil or butter
How to Make Potato Salad with Mushrooms and Vinaigrette Dressing
Making the vinaigrette dressing.
Dice the potatoes boiled in their jackets into large cubes and place them in a bowl.
Add the diced carrots to the potatoes.
Let’s prepare the vinaigrette dressing. This is a classic French salad dressing. You can mix the sauce in a jar with a tight-fitting lid or in a small bowl. This amount of dressing is enough for two servings of salad. In a bowl, combine the mustard powder, salt, Herbes de Provence, and a pinch of pepper. Squeeze in the lemon juice and add a quality wine or apple cider vinegar. Mix well, then pour in the extra virgin olive oil. Whisk everything vigorously again until the salt has completely dissolved. The vinaigrette dressing is ready, it’s that simple!
Dice the potatoes boiled in their jackets into large cubes and place them in a bowl. To quickly peel boiled potatoes, drain the hot water and immediately pour cold water over them, letting them sit for 1-2 minutes. After this temperature shock, the skin will peel off effortlessly.
Peel the boiled carrots and dice them. Add the diced carrots to the potatoes.
Finely chop the hard-boiled eggs and add them to the diced vegetables.
Finely chop the hard-boiled eggs and add them to the diced vegetables. To easily peel hard-boiled eggs, crack the shells after boiling, pour ice-cold water over them, and let them sit for 5 minutes.
Sauté for 5 minutes in butter and vegetable oil.
Let the sautéed mushrooms cool and add them to the salad.
Add the chopped green onions to the other ingredients.
Wipe the fresh champignon mushrooms with a damp cloth. Slice the mushrooms coarsely. Sauté for 5 minutes in a mix of butter and vegetable oil. Don’t overcrowd the pan with mushrooms; they will cool down the oil and the pan, release a lot of moisture, and end up stewing instead of frying. Cook the mushrooms in small batches.
Let the sautéed mushrooms cool, then add them to the salad.
Thoroughly wash the green onions, pat them dry with a paper towel, and chop finely. Add the chopped onions to the other ingredients. If you’re making the salad ahead of time, add the onions just before serving.
Pour the vinaigrette dressing over the salad.
Pour the vinaigrette dressing over the salad. Gently mix and let it sit for 10-15 minutes to allow the vegetables to absorb the dressing.
This potato salad with mushrooms and vinaigrette is so delicious and simple, you can make it every day.
This potato salad with mushrooms and vinaigrette is so delicious and simple that you could make it every day. For a vegan or vegetarian version, simply omit the eggs and add more mushrooms. Sauté the mushrooms in vegetable or olive oil instead of butter.
And there you have it—a beautifully simple yet elegant potato salad that's bursting with flavor. The combination of textures and the tangy vinaigrette makes every bite a delight. This salad is best served slightly warm or at room temperature, making it a perfect companion for grilled chicken, fish, or steak. Don't forget, you can easily adapt this recipe to be vegan-friendly by omitting the eggs and using only vegetable oil for the mushrooms. We hope you enjoy this fresh take on a classic dish. Happy cooking!
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