1 tablespoon (15 ml) sherry vinegar or red wine vinegar
1 shallot, sliced
3 garlic cloves, chopped
1 can (250 g/9 oz) snails, rinsed and drained
2 tablespoons (30 ml) mayonnaise
1 teaspoon (5 ml) Dijon mustard
2 tablespoons (30 ml) fresh chervil or dill
1/2 bunch watercress
Salt and pepper
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.
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.
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.
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