Mushroom and potato salad with spring onions and bacon dressing

Name: Mushroom and potato salad with spring onions and bacon dressing
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Mushrooms; 1 Spring onion; 500 g small jacket potatoes (from the previous day); 100 g Bacon strips; 1 TABLESPOON grainy mustard; 350 ml Vegetable broth; 5 TABLESPOONS White wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Mushrooms
1 Spring onion
500 g small jacket potatoes (from the previous day)
100 g Bacon strips
1 TABLESPOON grainy mustard
350 ml Vegetable broth
5 TABLESPOONS White wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, clean and slice the mushrooms. Clean and wash spring onion and cut into rings. Quarter potatoes. Brown the bacon strips in a pan without fat, add the spring onion and mushrooms. Add mustard and broth and bring to the boil. Add vinegar, season to taste with salt and pepper
2
Pour broth with the vegetables over the potatoes and mix everything well. Pour into preserving jars for transport