Potato salad with mushrooms and cheese
Olive oil 6 tablespoons
Potatoes 1 kg
White mushrooms 300g
Creamy Mascarpone cheese 200g
Orange juice 1/4 cup
Vinegar, 1/2 teaspoon
Thinly sliced green onions 1/3 cup
Preheat oven to 230 C and prepare the pan with 1 tablespoon oil.
In a large bowl, combine potatoes, 2 tablespoons butter, 1 teaspoon salt, 1/2 teaspoon pepper. Arrange on a baking sheet all in one layer. Fry for about 20 minutes. After 10 minutes, turn the pieces on a baking sheet.
In a bowl, mix the chopped mushrooms, 1 tablespoon oil, 1/2 teaspoon salt, 1/4 teaspoon pepper.
Dish of butter and add the mushrooms to the potatoes on a baking sheet and cook so all together from 10 to 15 minutes, until the mushrooms and potatoes turn golden brown.
Whisk in a bowl whisk cream cheese, orange juice, vinegar, 1 teaspoon salt, 1/8 teaspoon pepper. Pour a mixture of 2 tablespoons of oil.
Mascarpone Cream cheese
Put the potatoes with mushrooms in a bowl and pour on top of the cheese mixture.