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Potato salad with truffle

Nombre de convives

4 guests

Difficulté

Easy

Temps de préparation

15 min

Budget

Low

Temps de cuisson

15 min

Chef

Ingrédients

600 g firm flesh potatoes (Rattes, Roseval, Charlotte,…)
A good handfull of lamb’s lettuce
10 stalks of chives
25 g black winter truffle breakings

25 g black truffles pieces (can be replaced by black truffles peelings)
2 soup spoons Modena balsamic vinegar flavoured with black truffle

5 soup spoon of olive oil
Fleur de sel and pepper

Préparation

Preparation

Wash the potatoes, do not peel, and put them into a large pan. Cover with water and boil for around 15 minutes. During that time wash the lamb’s lettuce and drain it.

Prepare the vinaigrette: pour the vinegar into a bowl and add the oil drop by drop while beating with a fork. Add the truffle brisures and pieces which have been cut into slices and their juice. Salt, pepper and mix again. Snip the chives with scissors.

Drain the potatoes and allow to cool slightly. Peel while still hot and cut into 1 cm slices.

TO SERVE

Spread the lamb’s lettuce in a large dish and add the potatoes. Pour over the vinaigrette and sprinkle with chives. Salt, pepper and eat while still warm.

_Clos des Cazaux Vieilles Vignes blanc Vacqueyras*_

*Alcohol abuse is dangerous for health. To consume with moderation.