This is a wonderful and easy salad with potatoes, chanterelles, shallots and cilantro, that goes perfectly with any BBQ dishes, or even a light lunch all by itself. Bacon and goat cheese could be added to the salad to create a even more satisfying meal.
One no-recipe salad. Just throw anything you like and left in the fridge into a serving dish, and you have a salad you love. Serve it with a yoghurt dressing.
Potato and Chanterelle SaladAdapted from Essen und Trinken
- 750 g Potatoes
- Salt and freshly mulled black pepper
- 2 Shallots
- 200 g Chanterelles
- 1 tbsp Sunflower oil
- 2 tbsp Raspberry vinegar
- 150 ml Chicken bouillon
- 1 tbsp Cilantro, chopped
- Place the potatoes and 1 tablespoon of salt in a large pot of water. Bring to a boil, then lower the heat and simmer for about 18 minutes or until fork tender. Cool and peel. Cut potatoes into bite sized chunks or thin slices. Place the cut potatoes in a large bowl.
- Finely dice the shallots. Rinse the chanterelles, drain and pat them dry to remove all excess liquid. Chop the large ones. Heat the oil in the pan over medium heat. Add shallots and stir for a minute. Stir in chanterelles and cook for 3 minute more. Remove and add the chanterelles to the potatoes.
- Pour the vinegar and chicken bouillon into the same pan. Bring it to a boil. Pour into the salad. Toss well, cover, and set aside for 30 minutes to allow the flavours to blend. Mix in chopped cilantro. Taste with salt and pepper. Serve with grilled chicken or steak.