Chanterelle Green Bean Potato Salad
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Description
A bit Slavic, a bit Nicoise, a lot yummy.
Ingredients
At a glance
Mushroom
Course
Main Ingredient
Style
Serves
6-8
- 1.5 lb. russet potatoes, cubed 1/2"
- 1 lb. fresh green beans, cut 1"
- 1 lb. chanterelles, sliced
- 2 T. olive oil
- 3 T. white onion, minced
- 1/4 C. Italian parsley, chopped
- 2 T. fresh tarragon or thyme, minced.
- 1/4 C. sour cream
- 2 T. walnut oil
- 2 T. milk
- 2 t. salt
- 1/2 t. fresh ground black pepper
Methods/steps
- Add potatoes to a large pot of cold salted water. Heat on high until low simmer, reduce heat and simmer 5 minutes or until potatoes are almost tender.
- Add green beans and cook another 90 seconds.
- Drain in colander, rinse with cold water, add back to pot of cold water until cool, and drain thoroughly again.
- Heat large pan over very high heat. Add olive oil then chanterelles. Saute until well browned. If necessary, reduce heat and saute until dry. Set aside to cool.
- Combine remaining ingredients in large mixing bowl. Add cooled potatoes, green beans and mushrooms. Stir together gently.
- Chill covered in refrigerator 2 hours.
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