Italian Truffle Oil Potato Salad

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  • 3 pounds Yukon gold potatoes
  • 2 tablespoons red wine vinegar
  • 1 cup sliced celery
  • 1/2 cup chopped red onion
  • 6 hard-boiled eggs, peeled and chopped
  • 3 tablespoons salt-packed capers, rinsed
  • 3 tablespoons chopped Italian parsley
  • 2 teaspoons stone ground mustard
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 3 tablespoons black truffle oil or to taste
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper


Scrub and cube potatoes. Place in a large pot and cover with cold water.
Bring to a boil. Reduce to a simmer and cook until tender, but not falling apart, about 15 minutes.
Drain, place in a large salad bowl and drizzle with vinegar while still warm. Refrigerate for 1 hour.
Add celery, onion, eggs, capers and parsley. Toss to combine.
In a separate bowl, combine mustard, juice, and zest, salt and pepper.
Slowly whisk in truffle oil and then olive oil.
Pour over potatoes and toss to combine. Adjust seasoning as needed.

Recipe from Central Market Poulsbo - Culinary Resource Center
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