Potato and Salted Mushroom Salad

1.Peel and dice the potatoes into small cubes.

2.Boil the diced potatoes in salted water until fork-tender. Drain and let cool.

3.Rinse the salted mushrooms to remove excess salt. Slice them into thin strips.

4.In a large bowl, combine the cooled diced potatoes, sliced salted mushrooms, thinly sliced red onion, and chopped fresh dill.

5.In a separate small bowl, whisk together the olive oil, lemon juice, salt, and pepper.

6.Pour the dressing over the salad and toss gently to combine.

7.Refrigerate the salad for at least 30 minutes to allow the flavors to meld.

8.Serve chilled and enjoy!