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Truffle Potato Salad


  • Author: Christina
  • 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.

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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

  1. 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.
  2. 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.
  3. 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