Potato salad can be elevated to a new level of luxury by adding one simple ingredient: white truffle oil. Chef Poppy O'Toole, known as the potato queen, has shared her recipe for a 'velvety and rich' truffle potato salad that takes just 20 minutes to prepare.
O'Toole, who regularly appears on This Morning and has written several cookbooks focused on potatoes, built a large social media following with her simple recipes. On her blog, she offers a range of summery potato salads, with the truffle version being the standout.
The Truffle Potato Salad Recipe
O'Toole said: "Got an abundance of new potatoes to use up? Or have you gotta bring a dish for your summer barbecue gathering and want to impress? Make it magical! Make my creamy and decadent truffle potato salad. This isn’t the claggy potato salad from your nightmares, this is the velvety, rich potato salad from your dreams."
The recipe uses truffle oil, which O'Toole notes is an ingredient that lasts for ages and is worth the money.
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
In a large pan, boil the new potatoes with plenty of salt and half a lemon for 15–20 minutes until tender. Drain and leave to cool. Cut any large potatoes in half.
In a bowl, mix the mayonnaise, parmesan, mustard, truffle oil, lemon juice, salt, and pepper. Taste for seasoning. Add the potatoes and mix well. Transfer to a serving bowl and sprinkle with parsley and extra cheese if desired. Serves two to four as a side.
