Lemony potato salad with white mushrooms and young spinach

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Soft young potatoes and mild white mushrooms on a hearty spinach base infused with loads of fresh lemon – doesn’t that sound lovely? It truly is. And filling. Perfect as a side or even a stand-alone meal.

Wash and halve young potatoes. Boil or steam them until al dente. Marinate the potatoes while still hot in a vinaigrette consisting of olive oil, lots of lemon juice and zest, honey Dijon mustard, chopped parsley, fleur de sel and black pepper. They should swim in the vinaigrette, otherwise there won’t be enough to marinate the rest of the ingredients. Allow to cool. This way, the potatoes will be loaded with good flavors.

Bevor serving, briefly add sliced white mushrooms to the marinade. Serve the lemony potato salad on young spinach. Decorate with chopped spring onion and roasted almond slivers.

I served this salad as a side at our Kräftskiva.

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