Adding a single ingredient to the dressing instantly transforms potato salad into a “velvety and rich” dish, according to chef Poppy O’Toole. Her truffle potato salad recipe requires just 20 minutes of preparation and a modest list of ingredients.
Chef’s simple trick for a luxurious side dish
Poppy O’Toole, known as the “Potato Queen,” shared her “creamy and decadent” truffle potato salad recipe. The key is white truffle oil, which brings “a touch of luxury and considerably more flavour complexity” to the classic side.
O’Toole is a regular on This Morning, where she showcases her potato expertise, and has authored several cookbooks focused on the ingredient. She has millions of followers on social media, thanks to her straightforward recipes.
The 20-minute 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.”
Truffle oil is described as a store cupboard staple that goes a long way once bought. The recipe serves between two and four people as an accompaniment.
Ingredients:
- 500g new potatoes
- Three tbsp mayonnaise
- Three tbsp finely grated parmesan
- One tsp mustard
- One tsp 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: Boil the new potatoes with a generous pinch of salt and half a lemon for 15-20 minutes until tender. Drain and cool, cutting larger potatoes in half. Mix the mayo, parmesan, mustard, truffle oil, lemon juice and seasoning in a bowl, adjusting to taste. Gently fold the potatoes through the dressing, spoon into a serving dish and finish with parsley and extra cheese if desired.
