Potato And Mushroom Salad(Makes About 5 Cups)
A flavorful cold salad combining tender potatoes, earthy mushrooms, crisp celery, and fresh green onions, all coated in a tangy lemon-mustard dressing—perfect for light lunches or picnics.
Ingredients
Instructions
- In a shallow dish, combine potatoes, mushrooms, celery, and green onions.
- In a small bowl or jar, mix lemon juice from concentrate, sugar, mustard, vegetable oil, and chicken.
- Pour the dressing over the potato mixture.
- Cover and refrigerate for 3 hours, stirring occasionally.
- Serve chilled.
Tips & Substitutions
For a creamier texture, consider adding a dollop of sour cream or Greek yogurt to the dressing. You can use any type of potato, but waxy varieties like Yukon Gold hold up better in salads. If you're not a fan of chicken, try substituting with chickpeas or tofu for a vegetarian version. Fresh herbs like dill or parsley can elevate the flavor profile.
Serving Suggestions
Serve this Potato and Mushroom Salad as a refreshing side dish at your next barbecue or picnic, it pairs beautifully with Kota Kapama - Greek Stewed Chicken. For a filling meal, add some grilled chicken or serve it alongside crusty bread and a green salad. It also works well as a light lunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the salad in the microwave, but it's best enjoyed chilled. If the salad seems dry after refrigeration, add a splash of lemon juice or a bit more oil before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Potato And Mushroom Salad(Makes About 5 Cups) contains roughly 13 calories, with 0g protein, 1g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! In fact, making it a few hours in advance allows the flavors to meld beautifully. Just be sure to keep it refrigerated until ready to serve. If you're planning to serve it the next day, stir it well before serving to freshen it up.
What can I use instead of mustard?
If you prefer not to use mustard, you can substitute with a teaspoon of mayonnaise for creaminess or a dash of vinegar for tang. Adjust the amount to taste, as this will slightly alter the flavor profile but will still provide a delicious dressing.
Is this salad suitable for meal prep?
Yes, this Potato and Mushroom Salad is perfect for meal prep! It holds up well in the refrigerator, making it an excellent option for lunches throughout the week. Just remember to keep the dressing separate until you’re ready to eat to maintain the salad's freshness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).