Shiitake Mushroom with Potato and Egg Salad Recipe
This Shiitake Mushroom with Potato and Egg Salad is my take on a Polish classic. I swap out chanterelles for deeply flavorful shiitake mushrooms and balance everything with a bright, tangy dressing.
Do you agree that potato salad is very comforting? It is, especially when it’s packed with umami-rich mushrooms, creamy soft-boiled eggs, and a punchy dressing.
The tender baby potatoes soak up all the flavors, while a touch of mayo adds a velvety finish. Whether served as a main dish with crusty bread or as a hearty side, this salad proves that simple ingredients can create something special.
Why you will love this recipe
Comforting – it’s hearty enough for a cozy meal without being too heavy.
Balanced flavors – earthy mushrooms, creamy potatoes, tangy mustard dressing, and fresh dill create a well-rounded bite every time. The soft-boiled egg adds richness, tying it all together.
Easy to make – simple ingredients, minimal effort, but the final dish delivers a satisfying bite.
Versatile – whether for brunch, lunch, or cozy winter dinner, it fits into different meals.
Ingredients, Variations and Substitutions
Baby potatoes bring a creamy, tender texture that soaks up the dressing beautifully. Yukon Golds are a great alternative if baby potatoes aren’t available, while fingerlings can add a slightly firmer bite. To keep the salad lighter, roasted cauliflower can be swapped in, though it will change the texture.
Shiitake mushrooms are full of umami flavor with a slightly meaty bite. They pair beautifully with potatoes and eggs. Remove the tough stems when using shiitakes, as they don’t soften well. The caps can be sliced or torn for better texture. If shiitakes aren’t available, oyster mushrooms, chanterelles, or maitake (hen of the woods) would be the next best substitutes, offering a similar tender bite and mild nuttiness.
Soft-boiled eggs provide richness and protein, with their jammy yolks creating a velvety contrast to the potatoes. If eggs aren’t an option, try crumbled feta or soft goat cheese for a creamy element, or even crispy chickpeas for a bit of protein with crunch.
Capers and lemon juice bring brightness and acidity. The capers add a briny, slightly salty punch that enhances the mushrooms, while lemon juice keeps the dressing fresh and vibrant. If capers aren’t on hand, finely chopped cornichons or a splash of white wine vinegar can provide a similar tangy kick.
Leeks provide a milder, slightly sweet onion flavor. Shallots can work as a substitute, offering a similar delicate taste, while scallions or red onion can be used for a sharper bite. If a deeper caramelized flavor is desired, try sautéing thinly sliced onions instead. Use finely sliced green onions if you want a fresh, slightly sharp bite.
The dill ties everything together with its fresh, herbaceous flavor. If dill isn’t available, fresh parsley can provide brightness, while tarragon will add a slightly more anise-like complexity.
A drizzle of olive oil rounds out the dressing, bringing a smooth mouthfeel and enhancing the flavors. Browned butter can be used instead for a deeper, nutty richness or a neutral oil like avocado oil if a milder taste is preferred. Sesame oil is also a great option if you are up for experimenting with flavors.
Mayonnaise adds a rich, creamy texture to the dressing, balancing the sharpness of mustard and lemon juice. For a lighter option, swap with Greek yogurt, crème fraîche, or sour cream.
Dijon Mustard – provides tangy sharpness and helps emulsify the dressing. For a milder taste, use whole-grain mustard or yellow mustard.
White Wine is optional, but it enhances flavor with light acidity and depth. If unavailable, use a splash of white wine vinegar, rice vinegar, or extra lemon juice.
Garlic is a small but mighty addition that brings a savory depth to the dish. When sautéed briefly with the leeks and mushrooms, it mellows out. If you prefer a stronger punch, you can mash raw garlic into the dressing. If you don’t have fresh garlic powder, you can use ¼ tsp in the dressing
Nutmeg, a tiny pinch, adds warmth and depth. Stick to ⅛ teaspoon or less to avoid overpowering the dish. If needed, swap with white pepper or mace.
Salt is essential for enhancing flavors but adjust carefully since capers already add saltiness. For variation, try kosher salt, Maldon flakes, or smoked salt. If reducing sodium, a splash of fish or soy sauce or umami-rich miso paste can deepen the flavors without adding too much salt.
Black Pepper – provides aromatic warmth and cuts through the richness. Use freshly ground for the best flavor. For a twist, substitute white pepper or Aleppo pepper.
Equipment you will need
- Large pot
- Medium pot
- Slotted spoon.
- Large skillet or frying pan
- Wooden spoon or spatula.
- Mixing large bowl
- Whisk
- Cutting board & knife
Top Tips
Use waxy potatoes – baby potatoes or Yukon Golds hold their shape well and stay creamy. Avoid starchy potatoes like Russets, which can fall apart.
Don’t overcook the eggs – aim for a jammy center (soft-boiled, 6–7 minutes). Transfer them to an ice bath immediately to stop cooking and make peeling easier.
Clean the shiitakes properly – wipe them gently with a damp cloth or brush to prevent them from getting waterlogged. If they are very dirty, a quick dip in water followed by thorough drying is okay.
Dress the potatoes while warm – they absorb the mustard dressing better, making them extra flavorful. Toss them right after draining for the best results.
Tips for Easy-to-Peel Soft-Boiled Eggs
Use slightly older eggs – super fresh eggs have a lower pH, making the membrane cling tightly to the shell. Eggs that are about a week old peel much easier.
Start with boiling water – gently lower eggs into boiling water. This helps separate the egg white from the membrane.
Use an ice water bath – as soon as they’re done cooking, transfer eggs to an ice bath for at least 5 minutes. This shocks them, stopping the cooking process and loosening the membrane.
Crack and roll – gently tap the egg on the counter, then roll it under your palm to create cracks all over. This makes peeling much easier.
Peel under running water – it helps loosen any stubborn bits of shell.
Try the spoon trick – after cracking, slip a small spoon between the shell and egg, then rotate it around to lift off the shell in one go.
Steam instead of boiling – if you struggle with peeling, try steaming eggs for 6 minutes instead of boiling. It often makes shells slip off effortlessly.
Step-by-step instructions
- Wash and cut the potatoes into bite-size pieces (leave skins on for texture).
- Clean shiitake mushrooms with a brush or damp towel (avoid soaking).
- Clean and chop the leek.
- Heat olive oil in a medium skillet over medium heat.
- Add leeks and sauté until soft (~2 minutes). Watch them closely to avoid burning them.
- Add shiitake, season with salt & pepper, and cook until golden and tender (~5 minutes). Toward the end, add minced garlic.
- Deglaze with a splash of vinegar or white wine, stirring to release any browned bits.
- Boil in salted water until fork tender (about 12-15 minutes).
- Drain the cooked potatoes and set them aside.
- Bring water to a boil, then gently lower the eggs.
- Cook for 6.5–7 minutes for jammy yolks.
- Transfer immediately to an ice bath, then peel and set aside.
- In a small bowl, whisk mayonnaise with Dijon mustard until smooth.
- Slowly add lemon juice and one teaspoon of white wine (optionally), letting the mixture lighten and thin slightly. If using white wine, let it sit for a minute to allow the flavors to meld.
- Stir in capers, a small pinch of nutmeg, salt, and freshly ground black pepper. Adjust seasoning to taste.
- If the dressing feels too thick, add one teaspoon of warm water or a drizzle of olive oil to loosen it up slightly.
- Set aside for at least 5 minutes.
- Toss the drained potatoes with the dressing and let them absorb the flavors. Mix in fresh dill.
- Fold in the sautéed shiitake and leeks to the potato mixture.
- Halve the soft-boiled eggs and place on top.
Best ways to enjoy this Shiitake Potato Salad.
As a main dish – serve it lightly warm with extra eggs for more protein or pair it with crusty rye bread to soak up any dressing left on the plate.
As a side dish – it pairs wonderfully with grilled meats, like pork chops, roasted chicken, or a pan-seared salmon fillet.
Make it lighter – toss in some arugula or baby spinach before serving.
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Storage instructions, reheating
Since this salad is best enjoyed fresh, here’s how to store leftovers while keeping the flavors and textures as good as possible:
Refrigeration: Store leftovers in an airtight container in the fridge for up to 2 days. If possible, keep the eggs separate, as they can become rubbery when stored with the salad.
Reheating:
- For best results, reheat gently in a skillet over medium heat with a splash of olive oil to revive the mushrooms and potatoes.
- If using a microwave, heat in short intervals (20–30 seconds), stirring between each to avoid overcooking the eggs.
- Soft-boiled eggs are best peeled and added fresh when serving again, but if already mixed in, avoid overheating.
Freezing: Not recommended. The potatoes can become grainy, and the mushrooms lose their texture after thawing.
Shiitake Mushroom with Potato and Egg Salad Recipe
Equipment
- medium pot
- small pot
- skillet
- slotted spoon
- cutting board, knife
- mixing bowl
- spatula
- whisk
Ingredients
Salad Iingredients
- 1 lb baby potatoes
- 6 oz shiitake mushrooms
- 1 tablespoon olive oil
- 1 leek – white and light green parts thinly sliced
- 4 eggs
- 2 tablespoons capers
- 2 tablespoons dill chopped
Dressing Ingredients
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon white wine – optional
- ½ teaspoon capers
- ⅛ teaspoon nutmeg
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon warm water or olive oil if needed – to adjust consistency
Instructions
- Wash and cut the potatoes into bite-size pieces (leave skins on for texture).
- Clean shiitake mushrooms with a brush or damp towel (avoid soaking).
- Clean and chop the leek.
- Heat olive oil in a medium skillet over medium heat.
- Add leeks and sauté until soft (~2 minutes). Watch them closely to avoid burning them.
- Add shiitake, season with salt & pepper, and cook until golden and tender (~5 minutes). Toward the end, add minced garlic.
- Deglaze with a splash of vinegar or white wine, stirring to release any browned bits.
- Boil in salted water until fork tender (about 12-15 minutes).
- Drain the cooked potatoes and set them aside.
- Bring water to a boil, then gently lower the eggs.
- Cook for 6.5–7 minutes for jammy yolks.
- Transfer immediately to an ice bath, then peel and set aside.
- In a small bowl, whisk mayonnaise with Dijon mustard until smooth.
- Slowly add lemon juice and one teaspoon of white wine (optionally), letting the mixture lighten and thin slightly. If using white wine, let it sit for a minute to allow the flavors to meld.
- Stir in capers, a small pinch of nutmeg, salt, and freshly ground black pepper. Adjust seasoning to taste.
- If the dressing feels too thick, add one teaspoon of warm water or a drizzle of olive oil to loosen it up slightly.
- Set aside for at least 5 minutes.
- Toss the drained potatoes with the dressing and let them absorb the flavors. Mix in fresh dill.
- Fold in the sautéed shiitake and leeks to the potato mixture.
- Halve the soft-boiled eggs and place on top.
Notes
Nutrition
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Conclusion
This Shiitake Mushroom with Potato Salad is a comforting dish that brings out the best of simple, earthy ingredients. The creamy, tangy dressing ties everything together, making each bite rich, flavorful, and satisfying.
Whether you serve this mushroom potato salad as a cozy main or a hearty side, this salad is perfect.
FAQ
Can I make this salad ahead of time?
Yes! You can cook the potatoes, mushrooms, and eggs in advance and store them separately. Assemble the salad just before serving to keep the textures fresh. The dressing can be made a day ahead and stored in the fridge.
How do I prevent the potatoes from getting mushy?
Boil them whole with the skins on, then let them cool slightly before cutting. This helps them hold their shape and keeps the texture firm.
What’s the best way to get jammy, soft-boiled eggs?
Boil large eggs for 7 minutes, then transfer them to an ice bath for a few minutes before peeling. Using slightly older eggs also helps with easier peeling.
Can I serve this salad cold?
Yes! While it tastes great lightly warm, you can enjoy it cold by chilling all the ingredients before tossing them with the dressing.
How can I make this salad more filling?
Add grilled chicken, smoked salmon, or some crispy bacon for extra protein and heartiness.
Wow, what a delicious twist on a potato salad! Adding the mushrooms works so great here. Simple, earthy ingredients and creamy, tangy dressing that ties everything together. Each bite is flavorful and satisfying. Definitely a keeper.