Russian Mushroom Salad recipe
All Recipes Salad Vegetable Salad Recipes
Ingredients
- 2 potatoes 1 tablespoon butter 4 cups chopped mushrooms 4 hard-boiled eggs, peeled and diced 2 red onions, finely chopped 1 cup mayonnaise, or to taste 1 cup finely chopped pickles 1 cup finely chopped cornichons
Nutrition Info
- 314.4 caloriescarbohydrate: 15.1 gcholesterol: 120.3 mgfat: 26.2 gfiber: 2.5 gprotein: 6.2 gsaturatedFat: 5 gservingSize: -sodium: 608.9 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Russian Mushroom Salad
Directions
-
Place potatoes, unpeeled, into a pot and cover with salted water, bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool until easily handled, peel and dice.
Melt butter in a large skillet over medium heat. Add mushrooms, cook and stir until browned, 8 to 10 minutes. Remove from heat and let cool.
Cover the bottom of a mold with 2 diced eggs. Layer 1 onion, 1/4 cup mayonnaise, 1/2 of the mushrooms, and all the potatoes on top. Spread 1/4 cup mayonnaise, all the cornichons, remaining eggs, and another 3 1/2 tablespoons mayonnaise on top. Finish layers with remaining onion, mushrooms, and mayonnaise.
Refrigerate until firm, 1 to 2 hours. Invert onto a serving platter and lift off mold.