Potato salad with jackfruit and Dijon mustard

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Looking for an Easter salad idea? Jarek, chef at De Care, has a salad recipe for you: pulled jackfruit, a great meat substitute, a shiitake mushroom sauce, and, of course, eggs. The whole dish is ready in 30 minutes and eaten even faster!

Number of servings

Sharpness level

LIGHTLY SPICY

Preparation time

30 min.

Difficulty level

EASY

INGREDIENTS

200 gr green jackfruit, pulled
100 gr shiitake mushroom sauce
1 spoon French Dijon mustard
10 small potatoes
2 stalks of chopped celery
1 red onion, diced
4 hard-boiled eggs
100 g Greek yogurt
1 tablespoon mayonnaise
2 tablespoons chopped cilantro
2 tablespoons chopped spring onions
Salt and pepper to taste
Frying oil

A METHOD OF PREPARING

Boil the potatoes in salted water, let them cool and cut into slices, then fry until golden brown and place in a bowl.
In another bowl, mix together the yogurt, mayonnaise and mustard.
Add oil to a pan and fry the pulled jackfruit. Add the shiitake mushroom sauce and onion. Cook for a few more minutes, seasoning with salt and pepper to taste at the end. Transfer to a bowl with the potatoes and add the celery, cilantro, and spring onions.
Peel the eggs and cut them into quarters, add them to the salad and mix everything together.

CHECK