Potatoes with chanterelles and lightly salted cucumbers

Peel the potato.

Slice into pieces.

Peel the onion and cut it into strips.

Peel and finely chop the garlic.

Heat the pan and fry the potatoes in vegetable oil for 5 minutes.

Add onion and garlic to the potatoes and fry until the onion and potatoes are golden brown.

Mushrooms should be thoroughly washed under running water.

Sauté the chanterelles in a separate pan with butter for 10-15 minutes.

Combine potatoes and mushrooms.

Chop dill and onion finely.

Cut the lightly salted cucumbers in half.

Sprinkle the potatoes with herbs and serve with cucumbers.