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truff kitchen

Creamy & Herby Potato Salad

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Cook Time

20 minutes

Prep Time

10 minutes

Servings

6

Ingredients

2 pounds baby potatoes

â…” cup TRUFF Garlic Parm Caesar Aioli

1 tablespoon apple cider vinegar

1 tablespoon lemon juice

¼ cup celery tops, chopped

¼ cup fresh parsley, chopped

2 tablespoons fresh chives, chopped

2 tablespoons fresh basil, chopped

1 tablespoon fresh dill, chopped

1 teaspoon lemon zest, chopped

Pinch crushed red pepper flakes

Salt and pepper, to taste

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Creamy & Herby Potato Salad

This aioli combines aged parmesan, garlic, Worcestershire sauce, lemon juice, and black winter truffles for a truly gourmet experience without the need for excess ingredients or prep! It makes for a wonderful condiment for composed salads, like this recipe for creamy & herby potato salad. The fabulous flavors of fresh herbs (parsley, chives, basil, and dill) pair so well with the creamy, truffle-spiked aioli. Bring this dish along to your next picnic, BBQ, or potluck.

Instructions:

  1. Fill a large pot with salted water and bring to a boil over high heat. Once boiling, add the potatoes, and cook for 20 to 25 minutes or until fork tender.

  2. Drain the potatoes and rinse with cold water. Once cooled, thoroughly drain, and dry on sheets of paper towels.

  3. Place the aioli, vinegar, and lemon juice in a large bowl, whisk to combine.

  4. Add the cooked potatoes, celery, parsley, chives, basil, dill, lemon zest, and pepper flakes to the bowl, and toss to coat and combine.

  5. Season the potato salad to taste with salt and pepper before serving.

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