Total Time
Prep 20 mins
Cook 0 mins

A nice side dish for a summer Barbecue

Ingredients Nutrition


  1. Wipe mushrooms with a damp cloth.
  2. Slice ends off each stem and cut into thick slices vertically.
  3. Sprinkle with lemon juice.
  4. Layer mushrooms and room temperature potatoes in a salad bowl.
  5. Blend mustard powder, red wine vinegar and olive oil together until creamy.
  6. Pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad.
  7. Add dollops of mayonnaise to the completed salad.


Most Helpful

this is very good, hope you can send some more good one's

wendy june November 07, 2002

This was good! We used mayonnaise from the market.

AdamB June 10, 2002

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