Potato and Wild Mushroom Salad


  • 8 oz / 230 g waxy potatoes
  • 4 oz / 110 g chanterelle, shiitake or oyster mushrooms
  • 3–4 tbsp extra virgin olive oil
  • 2 shallots, peeled and finely chopped
  • 2 tbsp sherry vinegar


Peel, boil and drain the potatoes. Cut them into approximately ½ in 1 cm. cubes, and place in a serving bowl. Clean the mushrooms, and fry them lightly in the olive oil for about 5 minutes. Add to the potatoes in the bowl. Sprinkle on the chopped shallots and the sherry vinegar, mix well, and serve.