Warm Potato and Snail Salad | RICARDO

Ingredients

• 12 baby potatoes
• 1/4 lb (115 g) shiitake mushroom caps without the stems, quartered
• 2 tbsp (30 ml) olive oil
• 1 tbsp (15 ml) sherry vinegar or red wine vinegar
• 1 shallot, thinly sliced
• 3 garlic cloves, chopped
• 2 cans (115 g each) escargos, rinsed and drained
• 2 tbsp (30 ml) mayonnaise
• 1 tsp (5 ml) Dijon mustard
• 2 tbsp fresh chervil or dill, finely chopped
• 1 cup (30 g) watercress