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, best served with a glass of fizz or two!
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!
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.
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.
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.
Pile the potato salad into a serving bowl and garnish with radish slices and chopped chives. Serve with salad, pies, quiche, burgers or charcuterie.
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