Fresh Summer Truffles are Now in Season

Warm Truffle Zest® Potato Salad


2 pounds baby Yukon Gold potatoes, washed thoroughly
3 tbsp kosher salt
1 tbsp dijon or whole grain mustard
¼ cup lemon juice, squeezed from about 2 medium lemons
¼ diced red onion
2 tsp Truffle Zest® truffle seasoning
Salt and pepper, to taste


1. In a large pot, add potatoes and cover with water by 1 inch. Heat to boiling, add 3 tbsp salt and cook potatoes for about 12-15 minutes or until potatoes are tender and can be easily pierced with a fork.

2. Drain potatoes in a colander and allow to cool for 5 minutes.

3. While potatoes cool, whisk together mustard and lemon juice.

4. Once potatoes are cool enough to handle, cut into quarters and add to a large mixing bowl, then dress with lemon juice dressing, turning gently to coat.

5. Top with chives and Truffle Zest® and toss gently. Taste and adjust seasoning, adding additional Truffle Zest, salt and pepper to taste.

6.Serve and enjoy.

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