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Salad with pickled and pickled cucumbers

Salad with Marinated Honey Mushrooms and Pickled Cucumbers

This unusual little salad definitely deserves a spot in your home menu! Very simple but very tasty — my favorite marinated honey mushroom salad, in fact, from a recipe my grandmother gave me. We made it often at our house, on ordinary weekdays, so I've never thought of it as a "special occasion" dish. Still, thanks to its great flavor, you can serve it to guests at a holiday table with confidence. It's a dish of Russian cuisine — a wonderful appetizer to go with drinks and a great side for main courses. Just keep in mind, it's fairly rich, not exactly diet food.

Milada

Recipe author

Salad with pickled and pickled cucumbers

Composition / ingredients

Servings:

Marinated mushrooms (honey mushrooms)

300

Pickled cucumbers

Potatoes (boiled)

Onion

Vinegar

Mayonnaise

125

Green onion

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 30 % 3 g

Carbohydrates 50 % 5 g

58 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Step 1:
Step 2:

Cut the potatoes
Step 3:

Cut the cucumbers
Step 4:

Chop the mushrooms
Step 5:

Chop the onion
Step 6:

Marinate the onion in vinegar
Step 7:

Step 7:

Small honey mushrooms look best in this salad, and it's best to use little cornichon-style cucumbers. Cut the potatoes, cucumbers, and mushrooms (if they aren't already small) into cubes. Slice the onion into half-rings, marinate it in vinegar, rinse it, then add it to the salad. If you dress the salad with homemade mayonnaise (the way my grandmother did), it turns out even better. If you'd rather not fuss, store-bought mayonnaise works too. Finish with a garnish of chopped green onion.