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The combination of fried mushrooms and vegetables is not only very tasty, but also healthy. All the ingredients contained in this dish saturate the human body with selenium, which has many useful properties. This salad will fit perfectly on the festive table. It will appeal to both those who like to eat hearty food and those who watch their figure. If you want to reduce the calorie content of this dish, then fry the mushrooms in olive oil or simply stew without adding oil.

Step 1

Cut the onion into 5 mm half rings.

Step 2

Cut the champignons in half and then cut into 5 mm slices.

Step 3

Drain the water from the cooked potatoes, cool slightly. Then cut the potatoes into large pieces 1.5–2 cm in size.

Step 4

Chop the garlic finely.

Step 5

Heat a frying pan with vegetable oil and fry the potatoes for 5 minutes until golden brown, stirring occasionally.

Step 6

Add onion to the frying pan with potatoes and stir.

Step 7

Add the mushrooms, salt and pepper, stir and cook for 10 minutes.

Step 8

Sprinkle the vegetables with paprika, pour wine vinegar into the pan. Mix everything thoroughly. Cover with a lid and fry for 5 minutes.

Step 9

At the end of cooking, add 1 tbsp of mustard to the potatoes with mushrooms and mix. Serve the salad warm, garnished with finely chopped fresh herbs.