Truffle Potato Salad

Truffle Potato Salad

Food Recipes Truffle Aioli Truffle Recipes
Potato salad is a perfect dish for picnics and barbecues, any gathering in fact as it’s delicious with virtually everything. Truffle Hill Truffle Aïoli adds a lovely earthy flavour that takes this humble salad to a whole new level. Hard boiled eggs are a great addition as the yolks break up a little and add their creaminess to the dressing. Pancetta adds crunch and saltiness, but you can make an excellent vegetarian version without it.

Serves

6 as a side dish

Ingredients

  • 1.5kg kipfler potatoes, peeled
  • Salt flakes, to taste
  • Extra virgin olive oil, for drizzling
  • 200g flat pancetta, sliced
  • 4 eggs, hard-boiled and chopped
  • ½ cup chopped cornichons
  • 1 bunch chives, chopped
  • 95g Truffle Hill Truffle Aïoli
  • 1 tablespoon whole-egg mayonnaise
  • 2 tablespoons strained lemon juice

Method

Cut potatoes into large bite-sized pieces.

Boil in well-salted water for about 20 minutes, until tender.

Tip into a strainer and set aside for a few minutes to steam dry.

Add a drizzle of oil to a frying pan over medium heat, add pancetta and cook, turning occasionally, for about 10 minutes, until crisp. Set aside to drain on paper towel.

Place egg, cornichon and chives in a large mixing bowl.

Crumble or dice the pancetta (depending on how crisp it is) and add to the bowl.

Combine aïoli, mayonnaise and lemon juice.

Add aïoli mixture and potato to the bowl and use your hands to gently toss, combining thoroughly without breaking up the potato.

Cover and set aside until needed.

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