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Corn salad with mushrooms and onions

Cooking recipes / Snack recipes / Salads / Salad with mushrooms

Wash the potatoes, boil in a uniform, cool, peel and slice. Boil the mushrooms and cut into slices. Finely chop the onions. Mix everything, salt, pepper, add sugar and season with vegetable oil and vinegar. Stir, put in a salad bowl and sprinkle with finely chopped eggs and herbs.

canned corn - 140 g, fresh mushrooms - 80 g, potatoes - 40 g, onions - 30 g, or green onions - 30 g, eggs - 1 pc., vegetable oil - 20 g, vinegar 3% - 20 g, sugar to taste, salt to taste, pepper to taste