Home Truffled Potato Salad
Truffles found on our farm are the result of hard work, passion and our overall philosophy of excellence.
All our products are a true testament to this, and one we are truly proud of. The recipes displayed today are a result of people asking for more recipes on how to cook with fresh Black Perigord Truffle and Truffle Hill products in their home, for friends and family more often.
Luckily we have an amazing collective of cooks and foodies to call on showcase an array of recipes that can help even the most novice home cook prepare an exquisite snack or meal.
Potato salad is a perfect dish for picnics, barbecues, any gathering in fact; it’s delicious with virtually everything. Truffle Hill Truffle Aïoli adds a lovely earthy flavour that takes this humble salad to a whole new level. Hard boiled eggs are a great addition as the yolks break up a little and add their creaminess to the dressing. Pancetta adds crunch and saltiness, but you can make an excellent vegetarian version without it.
6 as a side dish
Cut potatoes into large bite-sized pieces.
Boil in well-salted water for about 20 minutes, until tender.
Tip into a strainer and set aside for a few minutes to steam dry.
Add a drizzle of oil to a frying pan over medium heat, add pancetta and cook, turning occasionally, for about 10 minutes, until crisp. Set aside to drain on paper towel.
Place egg, cornichon and chives in a large mixing bowl.
Crumble or dice the pancetta (depending on how crisp it is) and add to the bowl.
Combine aïoli, mayonnaise and lemon juice.
Add aïoli mixture and potato to the bowl and use your hands to gently toss, combining thoroughly without breaking up the potato.
Cover and set aside until needed.