Potato And Savoy Cabbage Salad

• 1 lb potatoes, peeled
• 1 1/3 lbs savoy cabbage, cut into strips
• 3/4 cup vegetable stock
• 4 tbsp white wine vinegar
• 2 tbsp wholegrain mustard
• 1 tbsp sunflower oil
• 9 oz mushrooms, halved
• 8 None radishes, thinly sliced
• 1/2 cup flat-leaf parsley, finely chopped

1. Cook the potatoes in boiling salted water for 20 mins. Drain, refresh in cold water and cut into slices. Blanch the cabbage in boiling salted water for 4 mins. Use a slotted spoon to transfer to a cold water bath, then drain.
2. In a saucepan, bring the stock to a boil and stir in the vinegar and mustard. Season to taste, pour over the potatoes and allow to stand for 20 mins.
3. Heat the oil in a frying pan and saute the mushrooms for 2 mins. Season to taste. Fold mushrooms and cabbage into the potatoes and allow to stand for 10 mins. Fold in the radishes and parsley and season to taste.

potatoes, savoy cabbage, vegetable stock, white wine vinegar, wholegrain mustard, sunflower oil, mushrooms, radishes, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/19712 (may not work)