Herb-Infused Truffle Potato Salad
Generated by Ben with the assistance of Pantry Bliss AI
Last updated on
4
45 minutes
Prep time
15 minutes
Cook time
20 minutes
Resting time
10 minutes
Inspired by the classic potato salad, this herb-infused version honors its traditional roots while elevating it with gourmet ingredients like truffle oil and fresh herbs. Catering to those with a refinement for flavours, the balance of creamy dressing and classic potatoes offers a delightful harmony that excites the palate. Truffle oil, often used in fine dining for its rich aroma, brings a luxurious depth to this familiar dish, reminiscent of the creations found in upscale restaurants. This recipe pays homage to the idea that even the simplest dishes can be elevated to gourmet status if approached with creativity and an appreciation for fine ingredients.
This recipe and its accompanying image were generated by Pantry Bliss AI. Please use your discretion, verify ingredients for allergies and safe consumption, and follow safe cooking practices.
Ingredients
-
150 grams Mayonnaise
-
50 grams Sour cream
-
2 tablespoons Truffle oil (adjust to taste)
-
3 tablespoons Fresh chives (finely chopped)
-
2 tablespoons Fresh parsley (finely chopped)
-
25 milliliters Lemon juice (freshly squeezed)
-
to taste Salt
-
to taste Black pepper
-
800 grams New potatoes (washed and halved)
-
1 tablespoon Extra virgin olive oil (for drizzling)
-
to taste Sea salt
-
for garnish Fresh herbs (chives, parsley) (- Optional additional garnish)
Instructions
-
1.
Prepare the Potatoes:
Place the halved new potatoes in a large pot and cover with cold water. Add a generous pinch of sea salt. Bring to a boil over medium-high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Ensure not to overcook the potatoes to avoid mushiness; they should hold their shape well once mixed with the dressing.
-
2.
Drain and Cool the Potatoes:
Once cooked, drain the potatoes through a colander and let them cool slightly for about 5 minutes. This helps to absorb the dressing better.
Handle the potatoes carefully to avoid burning yourself with steam.
-
3.
Prepare the Herb-Infused Dressing:
In a mixing bowl, combine the mayonnaise, sour cream, truffle oil, finely chopped chives, finely chopped parsley, and lemon juice. Whisk together until smooth and creamy. Season to taste with salt and black pepper, adjusting for flavour as necessary.
Balance the truffle oil; too much can overpower the dish.
-
4.
Combine Potatoes and Dressing:
Transfer the slightly cooled potatoes to a large mixing bowl. Drizzle with olive oil, then gently fold in the herb-infused dressing until well coated. Be careful not to break the potatoes.
Handle potatoes gently to maintain their structure for presentation.
-
5.
Rest and Serve:
Let the potato salad rest for 10 minutes at room temperature to allow flavours to meld. Transfer to a serving bowl and garnish with additional fresh herbs if desired. Serve immediately or refrigerate until ready to serve.
Can be served chilled or at room temperature according to preference.
Tips and Variations
- For an extra touch of luxury, sprinkle shaved truffles on top just before serving.
- Substitute the new potatoes with waxy potatoes for a slightly different texture.
- Add finely diced pickles or capers for a briny touch that complements the creamy dressing.
- This salad can be prepared a few hours in advance; just keep it covered in the fridge until ready to serve.
Equipment Required
Suggested Pairings
Sides
-
The slight bitterness of grilled asparagus provides a nice contrast to the creamy potato salad.
-
A light mixed greens salad with a tangy vinaigrette complements the richness of the potato salad.
Drinks
-
A crisp Chardonnay complements the richness of the truffle oil and the potatoes very well.
-
The bubbles and acidity of sparkling water will refresh the palate between bites.
Other Food Dishes
-
The rich and savoury flavour of duck confit pairs beautifully with the luxurious potato salad.
-
A light and creamy dessert like crème brûlée rounds off the meal splendidly.