Warm Potato salad with Chanterelle, Broad beans and Dill


If you happened to be out in the forest  just outside a small place called Säter in the north of Sweden two days ago and heard a loud scream then that must have been me!
I travelled up there with my father and two sons to visit Ingrid in her country house. I wanted to make the most of having her and my father at hand and so I put my  wellies on and headed into the forest for a mushroom hunt and a couple of child free hours of peace. Just me, the forest and million mosquitoes.

I was cursing myself as I forgot to apply mosquito repellent when I stumbled over a small “field” of golden chanterelles. This has never happened to me before! I have come across many “fields” of the brown autumn chanterelle but NEVER the golden one. This was a dream come true so I screamed out in sheer happiness!
I wanted to create a nice summery dish using the chanterelles and this warm potato salad was the result.
Using fresh broad beans takes a bit of work but it’s worth it! I always pod the beans and remove the tough skin from each bean. If you are short of time you can use petite pois or green beans.


Serves 4
Warm Potato salad with Chanterelle, Broad beans and Dill
600 g new potato
250 g chanterelle
200 g broad bean, podded and outer skin removed
50 g baby leaf spinach
10 springs of dill, chopped (about 4 tbsp)
1 spring onion, finely chopped
knob of butter, for frying the mushrooms. Use olive oil for vegan version
3 tbsp virgin olive oil
3 tbsp fresh lemon juice
1 tbsp dijon mustard
Organize all your ingredients and pots and boil the kettle. It pays off to be organized when making a salad with more then one cooked ingredients.
Pod the beans and set aside
Boil the potatoes in salted water. I used small new potatoes and these took 12 minutes to cook.
 Fry the chanterelles in butter or oil for about 6 minute, season well. Set aside in pan off the heat.
Chop the dill and spring onion and prepare the dressing in separate small bowl while the potato and mushrooms finish cooking.
Add the podded broad beans to boiling water and cook for 2-3 minutes then drain immediately .
Place the baby leaf spinach to a large bowl, add the warm broad beans, potatoes cut in half, dill, spring onion and dressing. Mix carefully to combine the salad, I used my hands.
Transfer the salad to a serving dish and scatter the chanterelles on top.



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