Potatoes are very versatile and can be used as a base to create an array of tempting light meals, like Warm Potato Salad with Smoked Oysters, Saute Mushrooms and Avocado. They are also nutritious, and their carbohydrate gives a welcome energy boost. As potatoes have a fairly neutral flavor, they can be teamed with a variety of other ingredients and flavors. In this dish the smoked oysters are making perfect combination with potatoes and mushrooms.
- 3 medium potatoes, skin on
- 1 large onion, chopped
- 2 Tbsp fresh lemon juice
- 1 pkg. fresh mushrooms, quartered
- 3 Tbsp. butter
- 1 can, smoked oysters, drained
- 3 Tbsp chopped parsley
- 3 Tbsp olive oil
- 2 eggs, hard boiled, peeled, cubed or chopped
- 1-2 cloves garlic, minced
- 1 avocado, peeled, cut in cubs
- 2 Tbsp. mayonnaise (preferable homemade)
- 1 Tbsp fresh lemon juice
- salt and freshly ground black pepper
Boil the potatoes in salted water for 12-15 minutes or until just tender. Drain and allow to come to room temperature. When cool, slice into 1/3″ slices. If you like you may peel the skin off, I did. Potatoes may be cooked 1 day ahead, cooled, and kept chilled, covered.
Set the pan over medium-high heat with olive oil and arrange the potato slices in the pan in a single layer. Cook, turning once, until brown and crispy, about 2 minutes per side. Using tongs, transfer the potatoes to a large plate.
Saute onions and garlic in butter until transparent. Add mushrooms and soy sauce. Bring to full boil. Reduce heat and simmer 5 minutes. Cover and let set 5-10 minutes.
In a big bowl, mix together saute mushrooms with onions,avocado, parsley, hard boil eggs, lemon juice, mayonnaise and mix gently. Season with salt and pepper.
Put the mixture on the top of potatoes, arrange the smoked oysters around. Sprinkle with chopped parsley. Very delicious!
Tip: To make a lighter dressing, use a mixture of half mayonnaise and half plain yogurt.
Hyacinth – gleams of the spring for you my dear readers!-)