John Myers
Chanterelle and Potato Salad
The perfect chanterelle and potato salad recipe with a picture and simple step-by-step instructions.
- 400 g Small potatoes waxy, weight after peeling
- 200 g Chanterelles, weight after cleaning
- 125 g Bacon slices cut into strips
- 1 middle Red onion
- 30 ml Sunflower oil
- Vinegar
- Pepper from the mill, salt, a pinch of sugar
- 4 tbsp Chopped parsley
- Peel the potatoes, cut them into thin slices (similar to fried potatoes) and put them in cold, salted water. Bring to the boil, turn the heat down and then simmer for another 3 – 4 minutes. Then drain immediately, allow to evaporate a little and place in a larger bowl. The slices should be soft, but keep their shape when you put them together later. If the salad is to be served warm, keep the potatoes warm until done.
- Brush and clean the mushrooms, leave the small ones in their shape and cut the larger ones into small pieces. Peel the onion and cut into cubes. Wash, dry, chop parsley.
- Fry the bacon strips in a pan. Add the onion cubes in between. When the bacon is crispy and golden brown, pour in the oil, let it get hot and then add the mushrooms. Pepper and salt everything and let the mushrooms become translucent but not soft while stirring.
- Then immediately pour everything hot and including frying oil over the potatoes. Gently fold in and season to taste with vinegar and sugar. Finally fold in the parsley and season with salt and pepper if necessary. With a warm salad let it steep until it has cooled down to “lukewarm”. Stir it every now and then. Served cold, it can be prepared long in advance.
- By cutting the potatoes into slices beforehand, they will keep their shape later and the salad is also very quickly prepared. They also have more flavor than if you cook them whole and only then cut them.
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