👨‍🍳 作り方

1. 1

   Place the peeled potatoes in a pot, cover with cold water, add salt, and boil until tender (about 20-25 minutes). Drain and let cool slightly, then cut into bite-sized cubes.

2. 2

   While potatoes are cooking, heat vegetable oil in a skillet over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.

3. 3

   Add the sliced mushrooms to the skillet with the onions. Cook, stirring occasionally, until the mushrooms are browned and their liquid has evaporated, about 8-10 minutes.

4. 4

   In a large bowl, combine the cubed potatoes, sautéed mushrooms and onions.

5. 5

   In a small bowl, whisk together the mayonnaise, sour cream, chopped dill, and chopped parsley. Season with salt and pepper to taste.

6. 6

   Pour the dressing over the potato and mushroom mixture. Gently toss to combine, ensuring everything is evenly coated.

7. 7

   Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld before serving.