Potato salad with chanterelles

Potato salad with chanterelles

  • Minutes: 25
  • Servings: 2


  • 500 g potatoes
  • 1 shallot
  • 4 tablespoons white wine vinegar
  • Iodized salt
  • Pepper
  • 1 teaspoon mustard
  • 150 g of chanterelle
  • 2 tablespoons olive oil
  • Some frisée lettuce leaves
  • ½ Bunch of chives
  • 2 Brazil nuts
  • 200 ml of porcini yeast broth


  1. Rinse potatoes. Cook in water for about 20 minutes, drain, peel and allow to cool slightly. Chop the shallot. Mix with broth, vinegar, salt, pepper and mustard. Slice potatoes, pour dressing over. Allow to cool.
  2. Clean chanterelles and cut into small pieces. Heat the oil in a pan, fry the mushrooms, season with salt and pepper. Add chanterelles to the potatoes. Let everything soak together briefly.
  3. Clean the lettuce and pluck it into bite-sized pieces. Cut chives into rolls, slice Brazil nuts. Place lettuce under the potatoes. Serve on plates, sprinkle Brazil nuts over it.