Potato Vinaigrette Salad with Truffle
Chilled potato vinaigrette salad with sliced boiled potato, scallion vinaigrette, and black truffle.
Ingredients
Potato (boiled with skin on, sliced into 2mm thick rounds, punched out with a 3cm round cutter)
72 slices
Vinaigrette (mixed with chopped shallot)
100 ml
Shallot (finely chopped)
1
Black truffle (cut into rounds with a cutter)
to taste
Salt
to taste
Pepper (freshly ground)
to taste
Chives (cut into segments)
to taste
Instructions
1
Boil the Potatoes
Wash the potatoes well, then place them whole with their skins on in salted boiling water and cook until tender.
2
Slice
While still warm, peel the potatoes and cut them into 2mm thick slices; use a 3cm round cutter to punch out 72 rounds.
3
Make the Vinaigrette
Stir the chopped shallot into the vinaigrette and drizzle the mixture over the potato rounds.
4
Marinate
Cover with plastic wrap and rest for at least 4 hours so the flavors seep into the potatoes.
5
Slice the Truffle
Using the same 3cm cutter, cut the black truffle into rounds and drizzle with the remaining vinaigrette.
6
Final Garnish
Sprinkle over the chopped truffle and chives to finish.
