Roasted Mushroom Perilla Potato Salad
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Perilla seed powder and Greek yogurt bind this potato salad instead of mayonnaise, giving it a nutty taste and a light finish.
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King oyster mushrooms torn into thick strips keep their chew after roasting, a good foil to the fluffy, roughly mashed potato.
Ingredients
Instructions
- 1
Scrub 500 g potatoes and cut them into large chunks with the skin on.
Start them in cold water, boil until a fork slides in easily, then drain, steam off excess moisture, and roughly mash with a fork.
- 2
Tear 220g king oyster mushrooms lengthwise and coat them with 1 tablespoon olive oil and part of the 0.5 teaspoon salt.
Keep the pieces thick so they retain some bite after roasting.
- 3
Roast the mushrooms at 200C for about 12 minutes.
Take them out when the edges are lightly browned and surface moisture has reduced, then cool briefly so the hot mushrooms do not loosen the potato salad.
- 4
Mix 4 tablespoons Greek yogurt, 1.5 tablespoons perilla seed powder, 1 tablespoon lemon juice, 1 teaspoon minced garlic, the remaining olive oil, and the remaining salt. Keep the dressing thick enough to cling to the potatoes.
- 5
Pat 25 g perilla leaves dry, roll them tightly, and slice into thin ribbons.
Keep them separate until the end because early mixing bruises the leaves and dulls their fragrance before the salad is served.
- 6
Fold the potatoes and mushrooms gently into the dressing, then mix in the perilla leaves.
Let stand for 10 minutes and serve at room temperature.
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