Potato Salad with Morels

Ingredients

• 500 g Potatoes
• 1 Shallot
• 4 tbsp white wine vinegar
• iodized salt
• black pepper
• 1 tsp Mustard
• 150 g morels
• 2 tbsp olive oil
• several frisée salad leaves
• Chives
• 2 pecan nuts
• 200 ml porcini mushroom beer

Instructions

1. 1.

   Wash the potatoes. Boil in water for about 20 minutes, drain, peel, and let cool slightly. Chop the shallot. Whisk together the beer, vinegar, salt, pepper, and mustard to make a dressing. Slice the cooled potatoes into rounds, pour the dressing over them, and allow to chill.

2. 2.

   Clean and finely chop the morels. Heat oil in a pan, sauté the mushrooms until golden, seasoning with salt and pepper. Add the cooked morels to the potato mixture and let everything mingle briefly.

3. 3.

   Tear the frisée salad into bite‑sized pieces. Slice the chives into rings and the pecans into thin rounds. Fold the salad into the potatoes, plate the mixture, and sprinkle the pecan slices on top.