My husband loves anything truffle. Truffle butter, truffle salt, truffle eggs, and my truffle potato salad. He also doesn’t discriminate with his truffles. He loves all truffles equally, even gleefully claiming that he would bath in anything truffle. Perhaps, I create truffle soap and bath salts for him one day.
Two of our favorite people, Marina and Dave, used to live on the same block as Urbani Truffles in New York City. When we visited one December, during white truffle season, we made the oh-so-easy pilgrimage to Urbani. We opened the doors and were immersed in truffle. Everything smelled of truffle. I think my husband’s glasses fogged over with truffle shavings. The fabric of our jeans was drenched in truffle-perfume that lingered for days. It was his food heaven.
When I discovered a pre-made truffle aioli, the idea for a truffle potato salad was born. Since I am mayonnaise-averse, except for homemade basil mayonnaise, all potato salads are made with aioli. When Stonewall kitchen’s truffle aioli hit the shelves of my local Fresh Market, I bought a bottle. At the time, I had no plans for it. After I nestled it beside the jars of garlic aioli, a lightbulb went off and my mind raced towards creating a truffle-forward potato salad with the aioli as the binder.
The result was magical and the perfect sidekick to a turkey, bacon, avocado sandwich for an outdoor picnic. Next time you need an excuse to rummage through the closet for a blanket (Katherine Montague’s homemade quilts are perfect for a picnic) and your picnic basket, don’t forget the truffle potato salad.
Truffle Potato Salad
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
When I discovered a pre-made truffle aioli, the idea for a truffle potato salad was born.
Ingredients
- 3 pounds Yukon gold potatoes, chopped into 2-3 inch pieces
- 1/3 cup crème fraiche
- 1/3 cup truffle aioli
- 1 Tbs honey mustard
- 2 Tbs truffle honey (if not available, use regular honey)
- 2 Tbs champagne vinegar
- 2 Tbs chives, chopped
- 2 Tbs dill, chopped
- 1/4 cup shallots, diced
- 1/2 cup pickles, diced
- Truffle salt and pepper, to taste
Instructions
- First, cook the potatoes: Place potatoes in a large pot. Cover with water. Generously salt the water. Heat the potatoes over medium high heat until they come to a boil. Reduce heat to a simmer and cook for 20-30 minutes until soft and easily pierced with a fork.
- While the potatoes cook, make the sauce: Combine the crème fraiche, truffle aioli, honey mustard, truffle honey, champagne vinegar, chives, dill, shallots, and pickles in a bowl. Stir to combine.
- Finally, assemble the potato salad: Drain potatoes and add the warm potatoes to the sauce. Season with salt and pepper and stir to combine.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Sides
- Cuisine: American
Keywords: picnic foods, sides, vegetarian