Forest Ranger Salad
Description
Minimum effort — excellent result. A simple, tasty, and budget-friendly quick recipe. Here's a treat from a forester—I'm in a hurry, but I want to share it with you! A very straightforward yet perfectly satisfying salad made with basic ingredients. You can sauté the onion with mushrooms or use raw salad onion. It also turns out delicious with wild mushrooms; if using them, make sure to boil the mushrooms beforehand. Give it a try and diversify your menu. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the ingredients. Boil the potatoes in advance and let them cool; I usually do this the day before. You can use any fresh herbs; I'm using parsley and dill. In addition to the listed ingredients, you can optionally add a couple of pickled cucumbers or boiled eggs.
- 2
Step 2
Heat a skillet and add the sliced mushrooms.
- 3
Step 3
After the mushrooms release their liquid and it evaporates, add vegetable oil, salt, and pepper to taste. Let them brown. You can substitute the mushrooms with oyster mushrooms or any wild mushrooms.
- 4
Step 4
Peel the potatoes and cut them into cubes. Transfer to a deep bowl.
- 5
Step 5
Add the sautéed mushrooms.
- 6
Step 6
Slice the onion into thin half-rings. If you want to remove the bitterness, briefly scald the onion with boiling water beforehand.
- 7
Step 7
Add mayonnaise, salt and pepper to taste.
- 8
Step 8
Mix well.
- 9
Step 9
Place the salad on a flat plate in the shape of a small mound.
- 10
Step 10
Garnish with herbs and cranberries.
- 11
Step 11
The forager's salad is ready. Serve immediately at the table.