Wine Culture Magazine

Bill Jones photo

This variation on a classic German potato salad is made with chanterelles and comes from Bill Jones’s The Deerholme Mushroom Book. He advises that it is best to add the dressing to warm potatoes so they soak up all the dressing, and serve warm or at room temperature.

Serves 6-8

2 lb (1 kg) potatoes, peeled and sliced
¼ lb (115 g) thick-cut bacon, cut in thin strips
1 lb (450 g) chanterelles, cleaned and sliced
Salt and pepper, to taste
2 Tbsp (30 mL) apple cider vinegar
2 Tbsp (30 mL) olive oil
2 Tbsp (30 mL) grainy mustard
1 tsp (5 mL) chopped capers
3 Tbsp (45 mL) chopped sweet onion (or green onion)
Fresh chives or green onions, minced, for garnish

Add potatoes to a large pot of salted cold water. Bring to a boil and cook until tender.

Meanwhile, warm a skillet over medium-high heat, add the bacon, and heat until the bacon is browned and has rendered its fat. Add the chanterelles and sauté until the mushrooms give off moisture and it has completely evaporated. Season with salt and pepper.

When the mushrooms just begin to brown on the edges, remove from heat and set aside.

In a large mixing bowl, combine vinegar, oil, mustard, capers and onion. Stir until mixed.

Drain potatoes and add while still warm to the dressing. Add the bacon and toss to coat. Serve warm, garnished with fresh chives or green onions.

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