Warm Potato and Snail Salad

  • serves 4


9 Ratings
Directions for: Warm Potato and Snail Salad


12 golfball-size white new potatoes

110 g (4 oz) shiitake mushroom caps, quartered

30 mL (2 tablespoons) olive oil

15 mL (1 tablespoon) sherry vinegar or red wine vinegar

1 shallot, sliced

3 clove garlic, chopped

1 can (250 g/9 oz) snails, rinsed and drained

30 mL (2 tablespoons) mayonnaise

5 mL (1 teaspoon) Dijon mustard

30 mL (2 tablespoons) fresh chervil or dill

½ bunch bunch watercress

Salt and pepper


1. In a large saucepan, cover the potatoes with cold salted water. Bring to a boil and cook until tender. Drain and cut in half. Set aside.

2. In a skillet over medium-high heat, brown the mushrooms in the oil. Deglaze the pan with the vinegar. Add the shallots and sauté for 2 minutes. Add the garlic and snails and continue sautéing for 2 minutes, stirring constantly. Season with salt and pepper.

3. In a large bowl, combine the mayonnaise and mustard. Add the potatoes, snail–mushroom mixture and chervil. Adjust the seasoning. Add the watercress. Serve warm or cold.

See more: French, Appetizer, Vegetables, Mushrooms, Saute, Potatoes, Dinner, Lunch, Picnic



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