John Myers
Potato Salad with Mushrooms
The perfect potato salad with mushrooms recipe with a picture and simple step-by-step instructions.
- 750 g Waxy potatoes
- 2 Pc. Fresh shallots
- 250 g Fresh chanterelles
- 5 tbsp Oil
- 4 tbsp White wine vinegar
- 100 ml Vegetable broth
- 1 pinch Sugar
- 200 g Arugula
- 0,5 bunch Parsely
- Salt and pepper
- Wash the potatoes thoroughly and cook in the skin in boiling water for about 20 minutes. Drain and let cool slightly. Peel the potatoes and cut into thin slices. Place in a bowl, peel shallots and cut into slices. Clean the chanterelles with a brush and cut large pieces in half. Heat 2 tablespoons of oil in a pan and sauté the shallots with the mushrooms. Season with salt and pepper. Prepare a salad dressing from the remaining oil, vinegar, vegetable stock, salt, pepper and sugar and pour over the potatoes. Wash the rocket, shake dry and cut into strips. Roughly chop the parsley. Fold the onions, mushrooms and rocket into the potatoes and sprinkle with parsley. Tip: Potato salad tastes good with many meat and fish dishes, but also without …
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