Truffled Potato Salad
8 small Yukon gold potatoes
1 clove of garlic, smashed
1 bay leaf
1 tsp Dijon mustard
1 shallot, minced
1/8 cup sherry vinegar
2 tbsp black or white truffle
oil
3/8 cup grapeseed oil
A small handful of chopped parsley
Salt and pepper to taste
Mix the mustard, shallot, and sherry vinegar together and set
aside.
Place the potatoes in a pot with the garlic and bay leaf and cover with salted
water. Bring to a boil and then simmer until just done. Drain and cool on a
flat surface.
Whisk the truffle and grape seed oils into the vinegar mixture. Add salt and
pepper to taste.
When the potatoes are still hot but cool enough to handle quarter them and
place them in a mixing bowl. Pour the dressing over top, add the parsley and
mix gently so that you don't mash the potatoes. Allow to cool to room temperature
and either serve or refrigerate for later.
Yield: 4 servings.
Back
to Recipes.
