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
Dietary	Vegetarian
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
Region	British
By author	Karen S Burns-Booth

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!

Ingredients

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

Note

Directions

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.