Truffle Potato Salad
Got an abundance of new potatoes to use up? Or have you gotta bring a dish for your summer BBQ gathering and want ti impress? Make it MAGICAL! Make my creamy and decadent truffle potato salad. This isn’t the claggy potato salad from your nightmares, this is the velvety, rich potato salad from your dreams 💕
Whether it graces your table as a luxurious side dish or takes center stage as a gourmet salad, it may look like the embodiment of sophistication and refinement with that touch of truffle, but that’ll soon change when you have a bite and lose all composure. Get stuck in babs! Make some mess.
Food always sounds a bit posh when you hear the word ‘truffle’ doesn’t it? You can also get truffle powder if you want to do some experimenting with textures and flavours. I’ve opted for an oil with this recipe as opposed to actual truffles to keep the cost down, but don’t let that fool you into thinking it won’t taste as good or as high end. You’ll still get that earthy, mushroomy taste and once you’ve thrown in that sprinkle of parmesan, OMG OOFT IT IS DELICIOUS!! Let me jump into a vat of this thick potato salad any day.
If you want to up the truffle level, you absolutely need to make my 15 Hour Truffle Potato as it honestly doesn’t get any more luxurious than this – I went really all out for this one. However, if you love a potato salad but want something with a bit more warmth, you’re likely looking for my coronation potato salad, which I originally made ahead of the Queen’s jubilee back in 2022. Stay tuned for my white wine, shallot and caper potato salad served with pan fried skate wing and butter sauce that will be coming soon! Can you tell I’m really feeling potato salad at the moment? It just doesn’t get the love it deserves and I want to change that.
Ingredients
- 500g new potatoes
- 2-3 tbsp mayonnaise
- 2-3 tbsp finely grated parmesan
- 1 tsp mustard
- 1 tsp white truffle oil (more/less to your taste)
- 1 lemon, 1/2 for cooking, 1/2 for squeezing
- Salt and pepper to season
- Parsley to garnish
Method
- In a large pan, boil your new potatoes with plenty of salt and 1/2 a lemon. This will take around 15-20 minutes. They should be tender and falling off the tip of a knife.
- Once cooked, drain your potatoes and leave to cool. Cut any large potatoes in half so they are easier to eat in one mouthful. We want nice bitesize chunks.
- In a bowl, mix the other ingredients together, then taste for seasoning and preference. This will form your beautiful truffle mayo.
- Mix the spuds in with the mayo, decant into a serving bowl and sprinkle with parsley and maybe more cheese....