Greek mushroom and potato salad

This salad is the perfect combination of fresh vegetables and mushrooms, all tossed together with a tangy dressing.

Discover the delightful flavours of Greece with this nourishing and mouth-watering mushroom and potato salad! Brimming with a medley of fresh veggies and delectable mushrooms, this salad is elevated by a zesty.

Recipe compliments of South African Mushroom Farmers’ Association.

Serves 4


  • 400g baby potatoes, sliced in half
  • 1 tsp dried oregano
  • 250g white button mushrooms, sliced in half
  • ½ red onion, thinly sliced
  • 200g cherry tomatoes, sliced in half
  • ½ large cucumber, deseeded and roughly chopped
  • 100g feta cheese, roughly broken into chunks
  • 100g black olives, preferably Kalamata
  • small handful fresh oregano leaves
  • 1 tsp dried oregano
  • Olive oil, for cooking and dressing
  • Juice of 1 lemon, for dressing
  • Salt and pepper, to taste


  1. Gently boil the potatoes in salted water until tender.
  2. Drain and leave to steam dry and cool.
  3. When cool, place in a bowl and season with salt and pepper.
  4. Drizzle with olive oil, lemon juice and dried oregano. Toss to coat well.
  5. Heat a large frying pan over medium high heat.
  6. Add a drizzle of olive oil.
  7. Cook the white buttons until lightly golden brown. Season well.
  8. Put the onion, tomatoes and cucumber in a bowl and season to taste.
  9. Add the mushrooms and potatoes and mix.
  10. Scatter the top of the salad with feta, olives and oregano leaves.
  11. Sprinkle over the dried oregano and drizzle everything with a little olive oil and lemon juice and serve.

(This article was supplied by Get It Magazine)



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