This wonderful potato salad is an old favourite. I saw a Swedish chef make it on TV many years ago and then made it myself a few times in Sweden and loved it. But moving to London girolles were no longer a staple mushroom in the supermarket so I forgot all about this dish until this summer when I cooked it for my parents. Luckily it was just as nice as I remembered it!
New potato salad with girolles and bacon, serves 4
Adapted from Gert Klötzke’s recipe.
10-12 baby new potatoes, cooked
1 packet rocket
1 litre girolles, cleaned
4 slices smoked bacon (at least)
1 chopped onion
2 garlic cloves, chopped
50 g thinly sliced cheddar
butter for frying
50 ml mustard vinaigrette (mix 1 tsp dijon mustard, 1 tbsp white wine vinegar, 3 tbsp olive oil)
Dice the potatoes and add to a large bowl. Fry the bacon until crisp, dice and mix with the potato. Fry the onion and garlic in butter until softened, add the mushrooms and fry until golden. Season. Add the mushroom to the bowl and drizzle with the vinaigrette. Mix well and lastly add the rocket and cheese. Mix again and serve.
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