Freshen up your day with this delicious Potato Salad!
- Cut Eryngii (King Trumpet) into small portions and cut the base off of Bunashimeji and divide into small portions. In addition, slice carrot and asparagus diagonally into small portions.
- In a frying pan, add a little water and steam mushrooms, carrots and asparagus until tender.
- Peel potatoes and cut into 1-inch cubes and boil until easily pierced with a fork and them briefly mash the potatoes.
- Add all ingredients together and season with salt and pepper.
Recipe adapted from www.hokto-kinoko.co.jp