Description
When I discovered a pre-made truffle aioli, the idea for a truffle potato salad was born.
[gallery ids="2266,2267,2268,2269,2271"]Ingredients
Units
Scale
- 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