Warm salad with mushrooms and sour cream sauce

Boil the potatoes in salted water, peel them, and cut into large cubes.

Finely chop garlic and parsley, heat ghee in a pan, and fry the mushrooms until done. Wash and slice the white mushrooms, rinse the chanterelles, cut large ones into segments, and boil the honey mushrooms in salted water for twenty minutes, then dry on a towel. All mushrooms should be dry to avoid excess moisture, so fry them in batches. When the mushrooms are nearly ready, add a pinch of chopped garlic and parsley, stir, fry for another minute, then add a bit of lemon juice, salt, and pepper, and remove from heat.

In a bowl, mix mustard with sour cream, ground cumin, finely chopped green onions, and dill.

Chop the celery into small cubes and the onion into thin strips.

In a deep bowl, mix potatoes, fried mushrooms with onions, celery, and sour cream sauce. Serve while the mushrooms are warm, as a salad or as a side dish. However, this salad is also quite good cold.