Potato salad with chanterelles

Name: Potato salad with chanterelles
Cook time: 1 h
Total time: 1 h
Yield: 9
Ingredients: 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

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

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
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
With 10 people:
3
Preparation time about 1 hour (waiting time about 1 hour)