Potato salad with mushrooms

Take the peppers out of the jar and pat dry. If they were marinated whole - cut into two parts, remove the seeds. Cut the peppers into thin strips.

Rinse mushrooms, dry, cut into small pieces.

In a frying pan, heat up about 1 tbsp. sunflower oil, fry the mushrooms over high heat until cooked through (about 6 minutes). Place them in a salad bowl.

Defrost the Brussels sprouts, then cut each sprout in half. In the same pan where the mushrooms were fried, add another 1 tbsp. sunflower oil and fry the cabbage.

Without defrosting French fries, spread the contents of the package on a baking sheet and place in the oven, heated to 200 ° C. Bake without oil for about 15 minutes until the potatoes are golden brown, this will make the potato salad more beautiful and tasty.

In a salad bowl that already has mushrooms, add potatoes and peppers.

Salt, pepper - add to taste.