Potato and Chanterelle Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23.33 g | (20 %) | ||
| Carbohydrates | 46.27 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.76 g | (26 %) |
| Vitamin A | 27.09 mg | (3,386 %) | ||
| Vitamin D | 4.7 μg | (24 %) | ||
| Vitamin E | 0.15 mg | (1 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.25 mg | (23 %) | ||
| Niacin | 6.72 mg | (56 %) | ||
| Vitamin B₆ | 0.38 mg | (27 %) | ||
| Folate | 39.39 μg | (13 %) | ||
| Pantothenic acid | 1.07 mg | (18 %) | ||
| Biotin | 1.61 μg | (4 %) | ||
| Vitamin B₁₂ | 0.08 μg | (3 %) | ||
| Vitamin C | 37.73 mg | (40 %) | ||
| Potassium | 1,458.13 mg | (36 %) | ||
| Calcium | 53.01 mg | (5 %) | ||
| Magnesium | 49.32 mg | (16 %) | ||
| Iron | 4.71 mg | (31 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 1.26 mg | (16 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Cholesterol | 17.53 mg |
Ingredients
- Ingredients
- 750 grams waxy potatoes
- salt
- 350 grams small Chanterelle
- 1 onion
- 60 grams streaky Bacon (such as South Tyrol)
- 4 Tbsps sunflower oil
- 1 Tbsp butter
- 200 milliliters Vegetable broth
- 4 Tbsps white balsamic vinegar
- freshly ground peppers
- 1 Tbsp scallions
- Leeks (for garnish)
Preparation steps
Rinse potatoes and place in a steamer insert. Place in a pot and fill with a small amount of water. Cover and bring water to a boil. Steam about 30 minutes.
Meanwhile, wipe chanterelles clean with paper towels. Leave small mushrooms whole, and halve or quarter larger mushrooms. Peel and finely chop onion. Slice bacon, then cut into small cubes.
Let potatoes cool, then peel and cut into slices. In a pan, heat 2 tablespoons oil and butter until hot. Add onion and bacon and cook until translucent. Add mushrooms and fry, stirring occasionally, 5-6 minutes. Remove pan from heat and let cool a few minutes.
Bring broth to a boil and remove from heat. Stir in vinegar and remaining oil. Season with salt and pepper and pour over potatoes. Mix in mushrooms, season to taste, and let marinate at least 1 hour.
Season salad again to taste and mix in chopped chives. Serve garnished with chives.
