Potato salad with truffle

Preparation

Wash the potatoes, do not peel, and put them into a large pan. Cover with water and boil for around 15 minutes.
During that time wash the lamb's lettuce and drain it.
Prepare the vinaigrette: pour the vinegar into a bowl and add the oil drop by drop while beating with a fork. Add the truffle brisures and pieces which have been cut into slices and their juice. Salt, pepper and mix again.
Snip the chives with scissors.
Drain the potatoes and allow to cool slightly.
Peel while still hot and cut into 1 cm slices.

To serve

Spread the lamb's lettuce in a large dish and add the potatoes. Pour over the vinaigrette and sprinkle with chives. Salt, pepper and eat while still warm.

Clos des Cazaux Vieilles Vignes blanc Vacqueyras

Ingredients

  • 600 g firm flesh potatoes (Rattes, Roseval, Charlotte,...)
  • A good handfull of lamb's lettuce
  • 10 stalks of chives
  • 25 g black winter truffle breakings
  • 25 g black truffle pieces (can be replaced by peelings)
  • 2 soup spoons sherry vinegar flavoured with black truffle
  • 5 soup spoon of olive oil
  • Fleur de sel and pepper

Number of guests: 4

Preparation: 15 min

Cooking time: 15 min

Difficulty:

Budget:

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