Late Summer Potato Salad - Ljummen sensommarpotatis

LATE SUMMER POTATO SALAD
Ljummen sensommarpotatis

This potato salad can be prepared in advance and then fried together with the mushrooms just before serving.

Serves 6

2 lbs new potatoes
14 oz carrots
5.3 oz green beans or wax beans (?)
14 oz summer chanterelles
3 tablespoons butter or margarine
½ teaspoon + ½ teaspoon salt
some black pepper
1 bunch leavy parsley (makes approx 0.2 cup chopped)
5½ oz leafy spinach
½ lemon
flaked salt


Scrub the potatoes and boil it in lots of salted water for about 20 minutes. Peel and cut the carrots in thick slices. Add the carrots to the potatoes when there's about 5 minutes left and the beans when 3 minutes remain. Pour off the water and set aside. You can prepare in advance up to here.

Fry the mushrooms in some fat in alarge frying pan and flavor with salt and pepper. Add potatoes, carrots, beans, parsley and spinach and sauté for about 3 minutes. Flavor to taste and adjust if necessary. Drizzle with some fresh lemon juice, sprinkle with flaked salt and serve right away.

Enjoy!

Bella