12 golfball-size white new potatoes

4 oz (110 g) shiitake mushroom caps, quartered

2 tablespoons (30 ml) olive oil

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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