Potato Chanterelle Salad
Try the hearty combination of potatoes and mushrooms in a delicious salad. The potato-chanterelle salad from Spoonsparrow is always well received.
Ingredients
- 800 g firm potatoes
- 1 onion
- 150 ml Vegetable broth
- 2 tbsp white wine vinegar
- Salt
- Pepper
- 150 g chanterelles
- 4 tbsp rapeseed oil
- 2 sprigs parsley
- 2 sprigs chives
Instructions
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1.
Wash the potatoes and steam them for about 30 minutes. Let them cool slightly, peel, drain, and slice into rounds. Place in a bowl.
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2.
Meanwhile, peel and finely dice the onion. Bring broth and vinegar to a boil. Remove from heat and season with salt and pepper. Pour over the potatoes and let stand for about 15 minutes.
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3.
Clean the chanterelles and either leave whole or cut into pieces depending on size. Sauté in 1 tbsp hot oil for 1–2 minutes. Season with salt and pepper, then remove from heat.
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4.
Add the remaining oil to the potato salad, taste, and transfer to a serving bowl. Wash, dry, and chop parsley and chives. Sprinkle over the salad, distribute chanterelles on top, and serve.
