John Myers
Potato and Chanterelle Salad
The perfect potato and chanterelle salad recipe with a picture and simple step-by-step instructions.
- 800 g Waxy potatoes with their skin on
- 1 medium sized Onion red
- 4 tbsp Olive oil
- 200 ml Vegetable broth
- 4 tbsp White wine vinegar
- Salt and pepper
- 150 g Fresh chanterelles
- 150 g Cherry date tomatoes
- 0,5 bunch Parsley crispy fresh
- Freshly grated nutmeg
- Wash the potatoes and cook in boiling salted water for about 20 minutes as jacket potatoes. Peel the onion and cut into cubes. Steam the onion cubes in 2 tablespoons of hot olive oil until translucent. Deglaze with the broth and white wine vinegar. Season well with salt and pepper.
- Rinse the potatoes, peel them, cut into thin slices and cut directly into the hot stock. Sort and clean the chanterelles. Wash the tomatoes and cut into thick slices. Roughly chop the parsley. Fry the chanterelles in 2 tablespoons of hot olive oil, season with salt, pepper and freshly grated nutmeg. Mix the tomatoes and parsley into the potatoes, add olive oil if necessary, and season.
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