Young Potato Salad with Chanterelles

This salad is about timing rather than technique. Soft young potatoes and sautéed chanterelles come together gently, with just enough seasoning to let each ingredient stay recognizable.

Ingredients

• Young potatoes, scrubbed and left whole if small
• Fresh chanterelle mushrooms, cleaned and torn if large
• Butter or olive oil
• Small shallot or mild onion, finely sliced
• Fresh dill or parsley, chopped
• Lemon juice or mild vinegar
• Salt
• Freshly ground black pepper

Instructions

1. Start with the potatoes. Cook them in salted water until just tender, then drain and let the steam escape.
2. While the potatoes cook, heat butter or olive oil in a pan over medium heat.
3. Add the chanterelles and cook gently until they release moisture and turn lightly golden.
4. Stir in the sliced shallot and cook briefly until softened but not browned.
5. Cut the warm potatoes into large chunks and place them in a bowl.
6. Spoon the mushrooms and their cooking fat over the potatoes.
7. Add herbs, a small splash of lemon juice, salt, and black pepper.
8. Toss gently while everything is still warm so the flavors blend naturally.

Tips:

• Keep the potatoes warm — they absorb flavor better this way.
• Don’t overcrowd the pan when cooking mushrooms; space helps them brown instead of steam.
• This salad works best freshly made, not chilled.

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