Add to Favourites
My Favourites
Email this recipe
Print this recipe
Chanterelle Green Bean Potato Salad
Created by AndrewM, Sunday, 11 September 2011


A bit Slavic, a bit Nicoise, a lot yummy.

  • 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)
  1. 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.
  2. Add green beans and cook another 90 seconds.
  3. Drain in colander, rinse twice with cold water, add back to pot of ice water until cool, and drain thoroughly again.
  4. 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.
  5. Combine remaining ingredients except tomatoes in large mixing bowl. Add cooled potatoes, green beans, tomatoes and mushrooms. Stir together gently.
  6. 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.

Copyright © 2021 Wild Mushroom Recipes
Permission is granted to copy, distribute and/or modify this document
under the terms of the GNU Free Documentation License
Site and Hosting by HawkFeather Web Design