Name: Kipfler and portobello mushroom salad
Yield: 1
Ingredients: 1.5kg kipfler potatoes, scrubbed; 80ml (1/3 cup) extra virgin olive oil; 20.00 ml aged white wine vinegar; 2 eschalots, thinly sliced; 50g butter, halved; 2 tsp thyme leaves; 400g Portobello (Swiss brown) mushrooms, thickly sliced; 1 radicchio, outer leaves discarded, torn; 2 red witlofs, leaves separated; 100g picholine (see note) or other green olives; 1 bunch flat-leaf parsley, leaves picked, torn

Kipfler and portobello mushroom salad

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Elevate potato salad with rich mushrooms and tangy olives for a gourmet touch.

Ingredients:

1.5kg kipfler potatoes, scrubbed
80ml (1/3 cup) extra virgin olive oil
20.00 ml aged white wine vinegar
2 eschalots, thinly sliced
50g butter, halved
2 tsp thyme leaves
400g Portobello (Swiss brown) mushrooms, thickly sliced
1 radicchio, outer leaves discarded, torn
2 red witlofs, leaves separated
100g picholine (see note) or other green olives
1 bunch flat-leaf parsley, leaves picked, torn

Instructions:

In a large pan, simmer potatoes in cold water for 20 minutes until tender. Drain, cool, peel, and slice into 5mm thickness. Transfer to a bowl, mix with oil, vinegar, eschalots, and season with sea salt and black pepper. Toss to coat evenly.
In a hot frying pan, sizzle half the butter and thyme, then quickly cook half the mushrooms until they turn golden on both sides for about 30 seconds each side. Mix with potatoes. Repeat with the rest of the butter, thyme, and mushrooms. Toss in the remaining ingredients until well combined.

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