Salad with young potatoes and chanterelles

Cooking time:

40 minutes

Active time:

15 minutes

Complexity:

Easy

Roasting potatoes with mushrooms is a classic. What about salad?

See all recipes category Potatoes

Recipe "Salad with young potatoes and chanterelles "

Ingredients for 4 servings

young potatoes

500 g

chanterelle mushrooms

300g

bow Crimean

0.5 pcs.

sour cream 15% (or "Classic" mayonnaise soy sauce)

2 tbsp. spoons

mustard "Canteen"

1 tsp

soy sauce

1 tbsp. spoon

young garlic

8-10 denticles

parsley

1 tbsp. spoon

lemon

0.5 pcs.

thyme

2 tbsp. spoons

sea salt

1 tsp

black peppercorns mill

1 tsp

Step 1/5

Preheat the oven to 200 ° C. Peel the potatoes, cut the large tubers in half, boil in boiling water for 15 minutes. Transfer to a baking tray or roasting tin and crush lightly with a pusher. Add the garlic, salt, pepper, olive oil and thyme. Bake for 20 minutes until crisp.

Step 2/5

Peel the chanterelles, cut large ones.

Step 3/5

Preheat olive oil, add finely chopped garlic clove and a little thyme, warm. Add the chanterelles and simmer until the liquid evaporates. Pour in the soy sauce, pepper and simmer for a couple more minutes.

Step 4/5

For the sauce, combine the sour cream (can be replaced with soy mayonnaise for the vegan version), mustard, salt, pepper and lemon juice.

Step 5/5

Mix the finished potatoes with the garlic, add the chanterelles, thinly sliced red onions and parsley. Season with sour cream or soy mayonnaise sauce. Serve immediately warm, but cold will be no less tasty.

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