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Truffled Potato Salad 8 small Yukon gold potatoes 1 clove of garlic, smashed 1 bay leaf 1 tsp Dijon mustard 1 shallot, minced 1/8 cup sherry vinegar 2 tbsp truffle oil 3/8 cup grape seed oil A small handful of chopped parsley Salt and pepper to taste Mix the mustard, shallot and sherry vinegar together and set aside. Place the potatoes in a pot with the garlic and bay leaf and cover with salted water. Bring to a boil and then simmer until just done. Drain and cool on a flat surface. Whisk the truffle and grape seed oils into the vinegar mixture. Add salt and pepper to taste. When the potatoes are still hot but cool enough to handle quarter them and place them in a mixing bowl. Pour the dressing over top, add the parsley and mix gently so that you don't mash the potatoes. Allow to cool to room temperature and either serve or refrigerate for later. Yield: 4 servings. |
