Name: Potato salad with pickled mushrooms and sweet shallots
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Pickling liquid; 1/2 cup rice wine vinegar; 1/2 cup sugar; 1 cup water; 1 tablespoon peppercorns; 2 clove garlic, sliced; 1 tablespoon peeled and sliced ginger; Salad; 300 gram mixed mushrooms of your choice (i used shiitake and oyster), sliced; 800 gram new potatoes, cooked in boiling salted water until tender, then drained; 2 knobs butter; 2 medium shallots, thinly sliced (or use onion); 2 rashers streaky bacon, thinly sliced; 1 teaspoon sugar; 2 tablespoon chopped chives; 1 cup watercress; Dressing; 2 tablespoon pickling liquid; 2 tablespoon lemon juice; 2 tablespoon extra-virgin olive oil

Potato salad with pickled mushrooms and sweet shallots

This side salad is made spectacular by adding a little twist to the vegetables. Try pickling for a new depth of flavour.

Ingredients

Pickling liquid

1/2 cup rice wine vinegar

1/2 cup sugar

1 cup water

1 tablespoon peppercorns

2 clove garlic, sliced

1 tablespoon peeled and sliced ginger

Salad

300 gram mixed mushrooms of your choice (i used shiitake and oyster), sliced

800 gram new potatoes, cooked in boiling salted water until tender, then drained

2 knobs butter

2 medium shallots, thinly sliced (or use onion)

2 rashers streaky bacon, thinly sliced

1 teaspoon sugar

2 tablespoon chopped chives

1 cup watercress

Dressing

2 tablespoon pickling liquid

2 tablespoon lemon juice

2 tablespoon extra-virgin olive oil

Method

1.Combine all pickling liquid ingredients in a small pot and bring to the boil. Simmer for 5 minutes, then strain into a bowl. Add the sliced mushrooms, mix well and leave to infuse for 30 minutes.

2.Cut the cooked potatoes into 1cm slices. Heat butter in a large stainless-steel frying pan until sizzling, then toss in the shallots and sweat on medium heat for 2–3 minutes. Add the bacon, cook for 2–3 minutes or until the bacon is crisp, then mix in the sugar. Add sliced potatoes, cook for 2 minutes, mix well, then transfer to a large bowl. Season with salt and pepper, then add the chives and the watercress.

3.Whisk together all the dressing ingredients.

4.Drain pickling liquid from the mushrooms and mix mushrooms into the potato salad. Pour dressing over the salad and serve. (The pickling liquid can be saved to use again – for instance, to pickle julienned cucumber or finely shaved fennel.)

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Ingredients

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