|
And here's what you'll need to make it:
This recipe is labeled "gluten-free", but please pay attention to the choice of mayonnaise. |
Directions:
- Peel the potatoes and cut them into bite-sized pieces. Sprinkle with some salt and pepper to taste and toss. Spread them onto a baking tray covered with parchment paper and bake into a preheated oven at 220°C until completely softened.
You can also sprinkle them with a few drops of oil and bake them into lightly greased baking pan.
Do not bother if potatoes stick to the bottom of the pan. Just scrape them with a spoon or something, and add those pieces as well. They will give the salad an extra texture and flavor! - Meanwhile, slice the cucumbers and quarter the mushrooms. (Hum! Here's another 4! :) )
- In a bowl, combine warm roasted potatoes, cucumbers and mushrooms. Add some more salt and pepper, if necessary, and stir in some mayo to taste, depending on how thick and creamy you want your salad.
When mayo is added to the warm mixture, it will "melt" a bit and create an interesting smooth and silky wrapping for the rest of the ingredients.
Serve right away, as a meal salad, a side dish, or an appetizer.
Here's how I served it along with some other salads (recipes to follow soon)!