Truffled Potato Salad
Introducing the fancy-shmancy potato salad with our Truffle Mayo and Truffle Oil. A perfect summer staple to bring to your next backyard barbecue that will no longer have potato salad as just a side dish- rather the main character.
EQUIPMENT:
- Small pot
- Large pot
- Slotted spoon
- Pairing knife
- Large bowl
INGREDIENTS:
- 2 pounds Fingerling or crescent potatoes cut into rounds, skin on
- Salt, for the water, to taste
- 2 pieces of full Scallions
- 1 oz Champagne vinegar
- 1 stalk Celery, thinly sliced
- ¼ Red onion, thinly sliced
- Parsley leaves
- Celery leaves
- Black pepper
- 8 quail eggs
- The Truffleist Truffle Mayo
- The Truffleist Truffle Oil
PREPARATION INSTRUCTIONS:
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To cook the potatoes, place the potatoes in a large pot and cover with cold generously salted water. Bring to a boil.
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Cook until easily pierce with the tip of a knife but not falling apart.
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Strain the potatoes and toss with the vinegar, truffle oil and salt. Allow to cool.
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When cooled, mix the potatoes with The Truffleist Truffle Mayo, red onion, parsley leaves, celery and celery leaves and coarse ground black pepper until it is a cohesive mixture.
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Drizzle with extra The Truffleist Truffle Oil for even more truffle flavor
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For the Quail Eggs, Bring a small pot of water to a rolling boil. Add the quail eggs to the water with and simmer for 3 minutes.
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Remove the eggs with a slotted spoon and submerge in ice water to stop the cooking.
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Once they are cool, peel the eggs and split with a pairing knife. Place the halves on top of the salad and season with salt and pepper.
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Garnish dish with chopped scallions.
truffleist items used
