Minsk Salad

Ingredients

Potatoes 2

Mushrooms 250g

Sauerkraut 200g

Onion 1

Vegetable oil

Ground white pepper to taste

Salt to taste

Place the thoroughly washed potatoes, skin on, in a saucepan of boiling water, reduce heat to medium, and cook until tender. Carefully drain the hot water from the saucepan, and let the potatoes cool.

Using a sharp knife, cut the onion into medium-sized pieces and transfer to a plate.

Place the mushrooms on a cutting board, trim the stems, and slice into thin slices. Transfer the chopped mushrooms to a separate plate.

Pour vegetable oil into a frying pan and set over medium heat. Once the pan and oil are hot, add the chopped onion. Fry until soft, about 2 minutes, stirring occasionally with a spatula to prevent burning.



Then add the mushrooms. Simmer them together until the moisture has completely evaporated and the skin is beautifully golden brown.



Return to the potatoes. By this time, they've cooled enough to peel.



Then, on a cutting board, cut them into either nice cubes or small slices. Place the fried mushrooms and onions, potatoes, sauerkraut, salt and pepper to taste in a deep bowl and mix well.



Salad \