Chanterelle Green Bean Potato Salad
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 3/4"; yellow/red/purple potatoes, quartered; fingerling potatoes, etc.
- 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
- 1/2 pint halved cherry/grape tomatoes (optional)
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 just under al dente.
- Add green beans and cook another 90 seconds.
- Drain in colander, rinse twice with cold water, add back to pot of ice 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 except tomatoes in large mixing bowl. Add cooled potatoes, green beans, tomatoes and mushrooms. Stir together gently.
- Chill covered in refrigerator 2 hours.
Additional Tips
The early white chanterelle season in the Pacific Northwest matches up with late summer potatoes, green beans, and counter-balances the nut/dairy/herb dressing.
Reviews
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