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Black Truffle Potato Salad
4
Servings
15
Preparation (min.)
15
Cooking (min.)
Ingredients
- 600 g of firm-fleshed potatoes (Rattes, Roseval, Charlotte…)
- A nice handful of lamb's lettuce
- 10 sprigs of chives
- 25 g of black truffle shavings from Plantin
- 25 g of pieces of black truffles from Plantin
- 2 tablespoons of black truffle-flavored balsamic vinegar from Modena
- 5 tablespoons of olive oil
- Fleur de sel
- Freshly ground pepper
Black Truffle Potato Salad
A simple and refined recipe that puts black truffle at the heart of the dish.
Served warm, the potatoes perfectly absorb the black truffle vinaigrette. The mâche adds freshness, the chives provide a vegetal note, while the truffle shavings and pieces intensify the indulgent character of this salad.
An elegant and easy-to-prepare starter, ideal for showcasing Plantin truffle products.
Served warm, the potatoes perfectly absorb the black truffle vinaigrette. The mâche adds freshness, the chives provide a vegetal note, while the truffle shavings and pieces intensify the indulgent character of this salad.
An elegant and easy-to-prepare starter, ideal for showcasing Plantin truffle products.
Cook this recipe with Plantin products
No associated product.
Preparation
Cook the Potatoes
Wash the potatoes without peeling them, then place them in a large pot. Cover them with water and cook for about 15 minutes, until they are tender yet firm.
Prepare the Lamb's Lettuce
While the potatoes are cooking, wash the lamb's lettuce thoroughly and then drain it.
Prepare the Truffle Vinaigrette
Pour the black truffle-flavored balsamic vinegar into a bowl. Gradually add the olive oil while mixing with a fork. Incorporate the black truffle pieces and thinly sliced black truffles along with their juice. Season with salt and pepper, then mix again.
Prepare the Chives
Finely chop the chives and set aside.
Slice the Potatoes
Drain the potatoes and let them cool slightly. Peel them while they are still warm and slice them into pieces about 1 cm thick.
Assemble the Salad
Spread the lamb's lettuce leaves in a large shallow dish. Add the still-warm potatoes and then pour the truffle vinaigrette over the top. Sprinkle with chives, add a bit of fleur de sel and pepper, then serve immediately.
Plantin Chef’s tip(s)
Pour the dressing over the potatoes while they are still slightly warm. They will absorb more of the flavors of the truffle and truffle balsamic vinegar.
