The Little Black Dress of Salads!
New Potato & Radish Salad in a Creamy Truffle Oil Dressing
Sometimes in recipe development, a recipe is created that seems so simple and yet is “the little black dress” of the culinary scene; it’s easy to make, has simple ingredients, BUT with one special “string of pearls” ingredient added which makes it extra special – such is today’s recipe, I think, New Potato & Radish Salad in a Creamy Truffle Oil Dressing. It’s a potato salad, so not haute cuisine as such, but by adding a creamy truffle oil dressing as well as some thinly sliced radishes and freshly chopped chives, it assumes an air of luxury and sophistication and is not any old potato salad, I can assure you!
This recipe can also add more credits and acclaim to its reputation, as it is made with beautiful British radishes and potatoes, and is served alongside a simple salad of British salad leaves and baby tomatoes, all part of my Red Tractor Challenge hamper. I also think it is an innovative way to serve radishes, which often languish on the edge of the salad plate or bowl and are not understood by most people, although, the French revere them as an ingredient and serve them solo with salt and butter, often as a starter or an amuse bouche snack with apéros.
But back to the dressing, which is made with white truffle oil, part of a delicious delivery I received recently which comprised Lombardi’s White & black Truffle oil and Truffle honey…..I was going to add a splash of truffle oil to pasta, but in the end I devised this creamy dressing with crème fraiche and a little white wine vinegar, and it was as they say, the icing on the cake! The dressing would be wonderful with all kinds of salads, not just potato salad and would also make a fabulous drizzle for baked spuds or even a humble burger would be elevated to gourmet status and feel special when dressed in this unctuous, earthy edible libation, it’s an essential part of the culinary wardrobe.
This is my penultimate recipe as part of my involvement in the Red Tractor Challenge, the last two recipes can be seen here: The Red Tractor Hamper Challenge: Oven Baked BBQ Pork Belly Slices and here: Pan-fried Smoked Cheese & Ham Stuffed Chicken Breasts in a Creamy Herb Sauce. My last recipe, a sweet treat, will be posted on Monday, so do pop back to see what I made with the RHUBARB, which was part of the hamper…….that’s all for today, I am setting off for the first part of my culinary trip to Canada tomorrow, but I will be around on my phone and iPad! Have a great Bank Holiday weekend for my UK readers, and see you next week, Karen
New Potato & Radish Salad in a Creamy Truffle Oil Dressing
|Serves||4 to 5|
|Prep time||5 minutes|
|Cook time||15 minutes|
|Total time||20 minutes|
|Meal type||Appetizer, Salad, Side Dish, Snack, Starter|
|Misc||Gourmet, Pre-preparable, Serve Cold|
|Occasion||Barbecue, Birthday Party, Casual Party, Easter, Formal Party, Valentines day|
|By author||Karen S Burns-Booth|
- 450g new potatoes
- 100g radishes (sliced thinly)
- small bunch of chives, about 15 to 20 stems (finely chopped)
- 1 tablespoon white truffle oil
- 2 tablespoons crème fraiche
- 2 teaspoons white wine vinegar
- salt and pepper to taste
Home-made potato salad that is notched up to gourmet level with a creamy truffle oil dressing, sliced radishes and chopped chives. This not only looks spectacular, but has a divine earthy, rich flavour that is the "little black dress" of the haute cuisine scene! Best to keep this stunning salad back for the grown-ups, with a glass of fizz or two!
|Step 1||Boil the new potatoes until just soft. Drain them and allow to cool for 5 minutes. Cut them into even sized pieces if they are too big and set to one side.|
|Step 2||Put the truffle oil, crème fraiche, white wine vinegar into a salad dressing jar or a jam jar, season to taste and shake well to make a smooth creamy dressing.|
|Step 3||Pour the dressing over the still warm potatoes and gently mix through, before adding the sliced radishes and chives, leaving a few back for the garnish.|
|Step 4||Pile the potato salad into a serving bowl and garnish with radish slices and chopped chives. Serve with salad, pies, quiche, burgers or charcuterie.|
Disclaimer: I received a hamper or Red Tractor ingredients in order to take part in this recipe and menu challenge for bloggers; however, as I am an avid supporter of Red Tractor and its ethics and values, I am happy to share these posts with my readers by way of promoting British produce.
I love this… I love the way you’ve presented this and yes, you’re so right, it’s a salad everyone should have in their wardrobe!… xxx
Thanks Dom! It is indeed a vital part of the culinary wardrobe! Have a great bank holiday weekend too!
La Torontoise says
Karen, such an wonderful idea! I have all ingredients, will make it tonight!! When in France for the last Christmas, I got the truffle oil and this is a great way to use it; with creme fraiche…
This salad would be a hit tonight!! Will let you know.
Thanks so much! 🙂 I hope the salad was a hit when you made it, I am a little tardy in my response as I have been traveling back to the UK from France! I think all pantries should have a bottle of truffle oil, it is truly delectable stuff and adds a certain amount if decadence to culinary proceedings!
Lizzy (Good Things) says
How divine… and I love the title!
Thanks Lizzy! 🙂
Deena Kakaya says
In this season more than any other, I love a good quality, colourful, filling and moorish salad and yours is one that I will be noting for the next time we eat with friends in the garden. X
Thanks so much Deena! I am a salad lover, and we have salads all year around, but as you say, the salads of this season take on a new taste and flavour with all the fresh seasonal produce that is around!
Nayna Kanabar (@SIMPLYF00D) says
This looks so wonderfully delicious .I could eat a plateful.
It was hard to stop at one individual portion Nayna!!
I’m about to make potato salad for us to go with dinner tonight. a vegan one for Graham and just a standard one for Cooper and I. We had some of the potatoes with tomatoes, mushrooms , beans and toast for our big Sunday breakfast. Love your salad. Such a nice dressing and beautiful photos as ever x
Thanks Jac! 🙂 love the veggie additions you added to your salad, and I bet it was great with toast too – everything is great with toast!
Lauren Hairston says
This recipe is perfect for the long weekend! For me Memorial Day is all about barbeque, potato salad, and cole slaw. I love truffle oil, too.
Absolutely Lauren! Have a wonderful Memorial Day weekend and get out there with the barbecue too! 🙂
I love raddish! My Mum used to make similar salad for Sunday dinner 🙂
This look delicious! Ive been trying to put radishes in more and more recipes lately and i think this would be a perfect addition to my to-do list of radish recipes. Loved that you used new potatoes (my favorite)
Karen Burns-Booth says
Thanks Katelyn! I also look for new ways to add radishes to my salads etc too! So pleased you like this recipe idea! Karen