Potato salad can be a standout side dish for barbecues and picnics, especially when made at home. Chef Poppy O'Toole, known as the 'potato queen', shares a recipe that elevates the classic with a simple addition: truffle oil.
The Secret Ingredient
O'Toole's truffle potato salad relies on one teaspoon of white truffle oil to add depth and indulgence to the dressing. The oil, which keeps for ages, transforms the salad into a 'velvety and rich' dish, according to O'Toole, who often appears on This Morning and has written multiple cookbooks centered on potatoes.
Truffle Potato Salad Recipe
Ingredients:
- 500g new potatoes
- Three tablespoons mayonnaise
- Three tablespoons finely grated parmesan
- One teaspoon mustard
- One teaspoon white truffle oil (more or less to taste)
- One lemon (half for cooking, half for squeezing)
- Salt and pepper to season
- Parsley to garnish
Method:
Place the new potatoes in a large pan with generous salt and half a lemon, boiling for 15-20 minutes until tender. Drain and cool. Halve any larger potatoes to bite-size.
Combine mayo, parmesan, mustard, truffle oil, lemon juice, and seasoning in a bowl, adjusting to taste. Fold the potatoes into the dressing, transfer to a serving dish, and garnish with parsley and extra cheese if desired. Serves two to four as a side.
