Recipe courtesy of chef Bill Jones
Ingredients
2 lb potatoes, peeled
¼ lb thick-cut bacon, cut in thin strips
1 lb chanterelles, cleaned and sliced
salt and pepper, to taste
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 Tbsp grainy mustard
1 tsp chopped capers
3 Tbsp chopped sweet onion (or green onion)
fresh chives or green onions, minced, for garnish
Directions
- Add potatoes to a large pot of salted cold water. Bring to a boil and cook until tender.
- Meanwhile, warm a skillet over medium-high heat, add the bacon and heat until the bacon is browned and has rendered its fat.
- Add the chanterelles and sauté until the mushrooms give off moisture and it has completely evaporated. Season with salt and pepper. When the mushrooms just begin to brown on the edges, remove from heat and set aside.
- In a large mixing bowl, combine vinegar, oil, mustard, capers, and onion. Stir until mixed.
- Drain potatoes and add to the dressing while still warm.
- Add the bacon and toss to coat.
- Serve warm, garnished with fresh chives or green onions.
Serves 6–8
