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.
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