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White Truffle Potato Salad

Indulge in a luxurious twist on a classic summer dish with our White Truffle Oil Potato Salad. Creamy fingerling potatoes are tossed in a decadent dressing infused with the rich aroma of white truffle oil, creating a dish that's both elegant and irresistible.

DIFFICULTY:

Advanced

TIME:

1.5 hours

SERVES:

INGREDIENTS

1.5 lbs. tri-color fingerling potatoes
2 tbsp pickled red onions + 2 tbsp pickle liquid
-½ cup sugar
-½ cup water
-½ cup red wine vinegar
-1 medium red onion
-2 tsp salt
1 tbsp Whole grain mustard
¼ cup Mayo
2 tbsp white truffle oil
1 tsp chopped fresh dill
2 cups Canola oil - for frying potato curls
Salt
Pepper

METHOD

1

Poach Potatoes - reserve 2 yellow fingerling potatoes for curls if using. Halve the rest of the potatoes lengthwise and place in a large pot. Cover with cool water and add a generous pinch of salt. Place on the stovetop over medium high heat, when potatoes begin to simmer, reduce heat to low and cook until just fork tender. Drain and let cool, then dice into ¼-½ inch cubes.
2

Pickle red onions - Halve red onion from root to bloom end and slice thin set aside. In a small saucepan, combine vinegar, water, sugar and salt. Turn heat to medium/ high, bring to a boil while stirring to dissolve sugar. Add sliced onion to the pickle liquid and lower heat. Simmer 2 min then remove from heat and let cool.
3

Fry Potato curls (optional) - Use a mandolin to carefully slice potatoes very thin lengthwise into a bowl of cool water. Heat canola oil in a small, heavy bottom saucepan over medium heat to 350 degrees. Remove slices from water and blot on paper towels to dry. With a pair of fine tongs (or ‘cooking tweezers’), grasp the ends of the potato strips together to form a circle, and dip into the hot oil, frying until the bubbling slows and the potato circle is crisp. Gently release the tongs from the crisp to a paper towel. Repeat with remaining potato slices
4

Assemble - In a large bowl, whisk together mayo, truffle oil, pickling liquid, grain mustard, dill, 1 tsp salt and a few grinds of pepper. Gently fold in diced potatoes and pickled red onions. If using, add a crisped curl to each portion.