Potato Salad with Mushrooms

Ingredients

300 g mushrooms

300 g Brussels sprouts

1 yellow bell pepper

1 red bell pepper

1/2 pack French fries

2 tbsp vegetable oil

Salt

Remove the peppers from the jar and pat dry. If they were marinated whole, cut each in half and remove the core. Cut the flesh into thin strips.

Wash the mushrooms, pat dry, and cut into small pieces. Heat 1 tbsp vegetable oil in a frying pan and fry the mushrooms over high heat until tender, 6 minutes. Transfer to a salad bowl. Defrost the cabbage and cut each head in half. Fry in the same pan where you fried the mushrooms, adding another 1 tbsp. vegetable oil.

Place in a salad bowl. Preheat oven to 220°C. Open the package of frozen French fries. Without defrosting, place the contents on a baking sheet and bake without adding oil for about 15 minutes, until golden brown.

Add the peppers and potatoes to the salad bowl. Season with salt and pepper to taste, toss, and serve.

Enjoy!