Before you start, prepare the following:
This recipe is labeled "gluten-free", but please pay attention to the choice of mayonnaise. |
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- Bring some water to boiling. Add 1/2 teaspoon of salt and washed potatoes and cook them until soft. Be careful not to overcook them. Then peel them and cut into bite-sized cubes.
If you want to speed up this process a bit, you can peel them first, then cut into cubes and cook them cut. This will reduce cooing time significantly. - Meanwhile, slice the mushrooms. Heat oil into a pan over medium heat and cook the mushrooms, stirring occasionally, until all the liquid they release vapors. Add a pinch of salt during cooking.
- If using fresh or frozen corn, you'll need to blanch it until demi soft. If using canned kernels, just drain them well.
- Cut the carrot into thin slices.
Also, slice the olives. You can use black or green olives, or a combination of the two. - In a bowl, combine lukewarm potato cubes, mushrooms, carrots, corn and olives. Spice with thyme and rosemary, some pepper to taste and some more salt, if necessary.
Eventually, stir in mayonnaise. You can increase the quantity of mayo if you want a more creamy salad.
Enjoy and bon appétit!