Adding a single ingredient to the mayonnaise dressing transforms an ordinary potato salad into a 'creamy and decadent' side dish, according to chef Poppy O'Toole. Her truffle potato salad recipe, which takes just 20 minutes to prepare, uses white truffle oil to deliver a velvety, rich flavour that belies its simple preparation.
Chef's simple trick for a luxurious potato salad
Poppy O'Toole, known for her potato-focused cookbooks and regular appearances on This Morning, shared the recipe on her blog. She has built a large social media following with straightforward recipes that home cooks can easily replicate.
The key to the dish is the addition of one teaspoon of white truffle oil to the dressing, which brings a touch of luxury and considerably more complexity of taste. The recipe requires just a modest number of ingredients and 20 minutes of work, making it an ideal dish to bring to a summer barbecue.
What you need for the truffle potato salad
The ingredients are 500g new potatoes, three tablespoons of mayonnaise, three tablespoons of finely grated Parmesan, one teaspoon of mustard, one teaspoon of white truffle oil (more or less to taste), one lemon (half for cooking, half for squeezing), salt and pepper to season, and parsley to garnish.
To begin, put the new potatoes in a large saucepan with plenty of salt and half a lemon, then boil for 15-20 minutes. They are ready when they are tender and come away cleanly from a knife tip. Once cooked, drain the potatoes and leave them to cool, cutting any larger ones in half so they are all bite-sized.
How to assemble the dish
Mix together the mayo, Parmesan, mustard, truffle oil, lemon juice and seasoning in a bowl, tweaking to suit personal taste. Stir the potatoes through the dressing, tip into a serving bowl and finish with parsley and extra cheese if desired.
Poppy 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 serves two to four people as an accompaniment.
