← All recipes

🥗 Crispy Roasted Potato Salad with Chanterelles

452 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• olive oil 4 tbsp
• salt pinch
• spring onions 1 bunch
• chanterelles 500 g
• chicory 1 pc.
• salad cucumbers 1 pc.
• dill, fresh 20 g
• pepper, black ground pinch
• sour cream 150 g
• mayonnaise 2 tbsp
• mustard 1 tsp
• vinegar 1 tbsp

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with top and bottom heat.
2. 2. Wash the potatoes thoroughly.
3. 3. Cut the potatoes into thick slices.
4. 4. Line a baking tray with baking paper.
5. 5. Place the potato slices on the tray.
6. 6. Drizzle them with 2 tablespoons of olive oil.
7. 7. Season everything with a pinch of salt.
8. 8. Spread the potatoes evenly on the tray.
9. 9. Place the tray on the top rack.
10. 10. Roast the potatoes for about 25 minutes until golden brown.
11. 11. Wash the spring onions under running water.
12. 12. Shake the spring onions dry.
13. 13. Remove the hard root ends of the spring onions.
14. 14. Cut the spring onions diagonally into rings.
15. 15. Clean the chanterelles of dirt and impurities.
16. 16. Halve the chanterelles as desired.
17. 17. Trim the hard core at the base of the chicory thinly.
18. 18. Separate the individual chicory leaves from each other.
19. 19. Wash the chicory leaves.
20. 20. Shake the chicory leaves dry.
21. 21. Stack the chicory leaves on top of each other.
22. 22. Cut the chicory into thin strips.
23. 23. Wash the cucumber.
24. 24. Quarter the cucumber lengthwise.
25. 25. Cut the cucumber quarters into bite-sized pieces.
26. 26. Wash the dill.
27. 27. Shake the dill dry.
28. 28. Remove the coarse stems from the dill.
29. 29. Finely chop the dill.
30. 30. Heat 2 tablespoons of olive oil in a pan on high heat.
31. 31. Fry the chanterelles for about 5 minutes.
32. 32. Add the spring onions to the pan.
33. 33. Toss the pan briefly to mix everything.
34. 34. Remove the pan from the heat.
35. 35. Season the mushroom mixture with salt and pepper.
36. 36. Add sour cream, mayonnaise, mustard, and vinegar to a bowl.
37. 37. Mix the ingredients for the dressing well.
38. 38. Season the dressing with salt and pepper to taste.
39. 39. Stir the chopped dill into the dressing.
40. 40. Take the roasted potatoes out of the oven.
41. 41. Let the potatoes cool down briefly.
42. 42. Add the cooled potatoes to the dressing.
43. 43. Add the cut cucumber pieces to the dressing.
44. 44. Add the cut chicory to the dressing.
45. 45. Mix all ingredients with the dressing.
46. 46. Add the fried chanterelles and spring onions to the salad.
47. 47. Season the finished salad to taste once more.
48. 48. Serve the roasted potato salad with chanterelles.

Nutrition per serving

• kcal: 452
• Protein: 13 g · Fett/Fat: 28 g · Carbs: 38 g