Potato salad with chanterelles

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
4 4
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 9
  • 2 kg waxy potatoes
  • 1 collar Spring onions
  • 400 g small chanterelles
  • 3 TABLESPOONS Oil
  • 1/4 l Vegetable broth (instant)
  • 6 TABLESPOONS Vinegar
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 100 g Whipped cream

Directions

  1. 1

    Wash the potatoes and cook in boiling water for about 20 minutes. Drain, quench, peel and let cool. Clean, wash and cut spring onions into rings. Wash, peel and dab dry the chanterelles. Heat oil in a pan. Fry the chanterelles and spring onions briefly and remove. Deglaze with stock and vinegar, season with salt, pepper and sugar. Cut the potatoes into slices and pour the marinade over them. Leave to stand for about 1 hour. Fold in cream, season with salt and pepper

  2. 2

    With 10 people:

  3. 3

    Preparation time about 1 hour (waiting time about 1 hour)

Nutrition Facts

KCAL
210 kcal
CARBS
32 g
FATS
7 g
PROTEINS
5 g