Slow-Cooked Potatoes Chanterelle

Slow-Cooked Potatoes Chanterelle


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Tender Yukon gold potatoes have been mixed with chanterelle mushrooms in an elegant crockpot salad guaranteed to impress at your next barbecue. We suggest garnishing this dish with arugula leaves before serving.

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Time needed

15 min preparation + 2 hour cooking

Serving Size / Yield

8-10 servings


  • 12 oz. Chanterelle Mushrooms, torn into pieces
  • 3 lb. Yukon Gold Potatoes, chopped
  • 1 Medium Onion, sliced
  • 4 Garlic Cloves, minced
  • 2 tsp. Fresh Thyme, finely chopped
  • 1 1/2 tsp. Sea Salt, plus additional to taste
  • 3/4 tsp. Ground Black Pepper, plus additional to taste
  • 1/4 C. Olive Oil
  • 2 Tbs. White Wine Vinegar
  • 2 tsp. Prepared Mustard

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In a large crockpot, stir together the mushrooms, potatoes, onion, garlic, thyme, salt, and pepper. In a small bowl, whisk together the olive oil, vinegar, and mustard. Season vinaigrette with salt and pepper to taste. Drizzle the potato and mushroom salad mix with the vinaigrette. Cook on high for 2 hours or until the potatoes and mushrooms are tender.

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