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
With 10 people:
Preparation time about 1 hour (waiting time about 1 hour)