Recipes › Gourmet Potato › Warm Potato and Truffle Oil Salad
Warm Potato and Truffle Oil Salad
A luxurious warm salad showcasing premium gourmet potatoes dressed simply with truffle oil, shaved Parmesan, and fresh herbs — a preparation where the quality of every single ingredient is completely visible. This is what gourmet potato varieties are made for: dishes where the potato's natural flavor and buttery texture are the entire point.
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Ingredients
- 2 lbs gourmet potatoes, halved or quartered, skin on if thin-skinned variety
- 2 tbsp truffle oil, white or black, high qualityExtra virgin olive oil for a simpler version
- 2 oz Parmesan cheese, shaved with a vegetable peeler
- 3 tbsp fresh flat-leaf parsley, chopped
- 2 tbsp fresh chives, finely sliced
- 1 tbsp lemon juice
- 1 tsp flaky sea salt
- ½ tsp black pepper, coarsely cracked
- 2 cups arugula (optional)
Contains: milk.
Method
- Cook gourmet potatoes in well-salted boiling water for 15 to 18 minutes until just tender. Drain thoroughly.About 18 min
- While still hot, transfer potatoes to a bowl. Drizzle with truffle oil and lemon juice. Toss gently to coat.About 2 min
- Add parsley and chives. Season with flaky salt and cracked black pepper.About 2 min
- Arrange arugula on a serving platter if using. Spoon warm potatoes over the top.About 2 min
- Scatter shaved Parmesan over the potatoes. Serve immediately while potatoes are still warm.About 1 min
Tips
- Dress while hot — gourmet potatoes absorb truffle oil beautifully when warm
- Use real truffle oil sparingly — a little goes a long way and more is not better
- The best gourmet varieties for this salad: La Ratte, Bamberg, German Butterball — their buttery flesh is exceptional
Ring the changes
- Add sliced sun-dried tomatoes and capers for a more Italian approach
- Replace truffle oil with high-quality olive oil and top with tapenade for a Provençal version
Keeping it
Best eaten immediately while warm. Dressed potatoes keep refrigerated for 2 days but lose the warmth that makes this special.
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