Warm potato salad with fried mushrooms and parsley
4 servings
30 minutes
Warm potato salad with fried mushrooms and parsley is a cozy dish of Italian cuisine that harmoniously combines the tenderness of young potatoes, the rich flavor of fried champignons, and the freshness of aromatic parsley. Italians value simplicity and quality of ingredients, so this salad perfectly reflects their culinary traditions. The light acidity of sherry vinegar and the spiciness of capers add interesting flavor nuances, making the dish rich yet balanced. The salad is great as a standalone dish or as a side to meat and fish. Served warm to allow the flavors to fully develop, it’s an ideal choice for a family dinner or a cozy evening with friends where gastronomic pleasure meets the warmth of companionship.
1
Preheat the oven to 230 degrees.
2
Thinly slice the mushrooms and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, season with salt and pepper. Mix well.
- Button mushrooms: 300 g
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
On another baking sheet, place the quartered unpeeled potatoes, drizzle with the remaining oil, season with salt and pepper. Mix well.
- New potatoes: 500 g
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Send both trays to the oven for about 20 minutes until the potatoes and mushrooms are ready.
5
Transfer the potatoes and mushrooms to a bowl and add parsley, vinegar, and capers. Mix well.
- Chopped parsley: 0.3 glass
- Sherry: 3 teaspoons
- Capers: 2 tablespoons
