Salad with Salted Milkcap Mushrooms
Tasty, made from simple ingredients, for the whole family and for celebrations! This salad with salted milkcap mushrooms is easy and quick; you can swap the mushrooms for any others. It turns out very filling, so you can serve it as a full dinner dish. It’s also great as an appetizer.
Updated : 08 January, 2026
Easy
About 20 min.
Ingredients
2
Potato
2
Eggs
200 grams
Green peas
250 grams
Chicken breasts
30 grams
Greens
3 tablespoon
Olive oil
to taste
Salt
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to make a salad with salted milkcap mushrooms? Prepare all the ingredients. Boil the eggs, jacket potatoes, and chicken breast in advance. Boil the eggs for 7-8 minutes in boiling water, then cool by covering with cold water. Rinse the salted mushrooms with boiling water to wash off excess salt. If the mushrooms are large, cut them into pieces. Open the can of peas and drain. Rinse the fresh herbs under running water.
Step 2
Boil the chicken breast in boiling water for 30 minutes. Then let it cool. Dice the cooled chicken.
Step 3
In a salad bowl, combine the diced chicken and the salted mushrooms.
Step 4
Boil the unpeeled potatoes in boiling water for 20-25 minutes. Drain and cool. Peel the jacket potatoes and dice. Peel the boiled eggs and dice them as well. I usually use an egg slicer. By the way, when the potatoes are small and well cooked, an egg slicer works great for them too. Add the diced potatoes and eggs to the bowl.
Step 5
Finely chop the fresh herbs. I use fresh dill and green onion tops. Add the herbs and the canned peas to the salad.
Step 6
Gently mix everything so the salad doesn’t look crushed. Drizzle with a little olive oil. Add a bit of salt and ground pepper to taste.
Step 7
Transfer the salad to a serving bowl and serve after chilling slightly in the refrigerator. Enjoy!
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