Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: wipe mushrooms with a damp cloth. slice ends off each stem and cut into thick slices vertically. sprinkle with lemon juice. layer mushrooms and room temperature potatoes in a salad bowl. blend mustard powder, red wine vinegar and olive oil together until creamy. pour over the salad and sprinkle with chives, watercress sprigs, toasted sunflower seeds over salad. add dollops of mayonnaise to the completed salad.

Target recipe: make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using. make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours. arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates. spoon some dressing over each salad; serve immediately.