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Creamy Truffle Potato Salad

August 17, 2018

Creamy Truffle Potato Salad

Q: How do you take a classic recipe and turn it up a notch?
A: Add a little something unexpected... like truffle oil.

INGREDIENTS

1 lb. baby golden and purple potatoes, quartered
1 cup celery, thinly sliced
2 tbsp green onion, chopped
1 tbsp minced chives
2 tbsp chopped parsley

For Dressing

2/3 cup mayonnaise
2 tbsp truffle infused olive oil
2 tbsp apple cider vinegar
1/4 tsp black pepper

INSTRUCTIONS

Bring 6 cups of water to a boil and add potatoes. Boil 20-25 minutes or until fork tender. Strain and add potatoes to a medium mixing bowl. Refrigerate 20 minutes.

While potatoes cool, whisk together ingredients for dressing in a small bowl. Add celery, green onion and chives to potatoes. Pour dressing on top and stir to coat. Return to refrigerator for 1 hour. Serve chilled garnished with fresh parsley.

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