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Salad cheese potatoes eggs with mushrooms

Layered Potato, Egg, Cheese, and Mushroom Salad

A simple, delicious, and very popular salad! There are plenty of recipes for salad with mushrooms. Mushrooms are rich in protein and can stand in for meat in both substance and flavor, they pair well with all kinds of ingredients, and they're quick and easy to cook.

Snezhana

Recipe author

Salad cheese potatoes eggs with mushrooms

Composition / ingredients

Servings:

Potatoes

Eggs

Hard cheese

100

Onion

White button mushrooms

200

Vegetable oil

Mayonnaise

Salt

Fresh herbs (for garnish)

Cranberries (for garnish)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 6 g

Fats 52 % 14 g

Carbohydrates 26 % 7 g

165 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make this potato, egg, cheese, and mushroom salad? Gather the ingredients. You can use white button mushrooms, but if you can get them, wild mushrooms make the salad even tastier and more fragrant. Rinse the mushrooms, cut them into cubes, and sauté them in vegetable oil with the onion, adding a pinch of salt. Fry wild mushrooms (without pre-boiling) for about 30 minutes. Let the mushrooms cool.
Step 2:

Wash the potatoes and boil them in their skins until tender. Let them cool, peel them, and grate on the medium side of a grater. Wash the eggs, put them in a pot of water, and hard-boil them. Salting the water helps keep the shells from cracking and makes them easier to peel afterward. Cool the eggs and peel them.
Step 3:

Separate the whites from the yolks.
Step 4:

Grate them on the medium side of a grater.
Step 5:

Peel the onion. Finely chop it, pour boiling water over it, and let it sit for 5 minutes, then drain. This tames the onion's sharp bite.
Step 6:

Grate the hard cheese on the medium side of a grater.
Step 7:

Start assembling the salad. You can build it inside a ring mold on a plate, in a deep salad bowl, or in individual bowls, in layers. We'll moisten the layers with mayonnaise — use any kind you like, though one with a neutral taste is best so it doesn't overpower the other ingredients. For the first layer, add the grated boiled potato and spread it with a thin layer of mayonnaise.
Step 8:

Add the sautéed mushrooms on top, then more mayonnaise.
Step 9:

Then the grated egg whites, and mayonnaise.
Step 10:

Top with the grated egg yolks and mayonnaise.
Step 11:

For the final layer, sprinkle the salad with the grated hard cheese. If you like things saltier, you can salt the layers, though the mayonnaise already brings plenty of salt. Garnish however you like — mushrooms, fresh herbs, and cranberries all work well.
Step 12:

Let the salad soak in the refrigerator, then serve. Enjoy!

It's best to make the mayonnaise yourself — it'll be tastier and better for you. See our collection for great homemade mayonnaise recipes. You can also use something other than mayonnaise for the dressing: sour cream or plain yogurt, either on their own or mixed with mayo in whatever ratio you like — it cuts down on calories.
All oils are good for you only up to a certain point — the smoke point, where the oil starts to burn and form toxic compounds, including carcinogens. For how to gauge frying temperatures, pick the best oil for frying, and know which oils to avoid altogether, read here.
How do you make hard-boiled eggs? To keep the shells from cracking, start the eggs in cold water and bring them up over low heat. Boil for 9 minutes after the water comes to a boil, then transfer to cold water to cool. The sudden temperature change helps the shells peel cleanly.