August 18th is National Potato Day. We could celebrate happily with a fully loaded baked potato or some fabulous fries. But when we received this recipe from Gourmet Attitude, we knew we had to make it. (There’s no National Potato Salad Day…yet.)
Gourmet Attitude specializes in everything truffle: fresh truffles, frozen truffles, truffle butter, truffle cream, truffle honey, truffle oil…we’re too hungry to go on.
The recipe was created by Denise Woodward of Chez Us, a recipe blog with many fans.
So thanks Denise, thanks Gourmet Attitude, thanks to America’s potato growers, and thanks to the truffle hunters who scour forests in France and Italy, looking for the best truffles.
Fresh black winter truffles ($95/ounce) and fresh black summer truffles ($79 two ounces) may be too much of a luxury for most of us. So here are some substitutes:
While the aroma and flavor of truffles are unique, dry porcini mushrooms can be substituted in most recipes.
> 25 More Potato Salad Recipes
Serve this potato salad with grilled meats and seafood; baked ham; fried, grilled, or barbecued, chicken; brats; and with a classy burger.
It can be served warm, room temperature, or chilled from the fridge.
1. BRING water to a boil in a large, heavy-bottomed pot. Season with kosher salt. Add the potatoes and cook only until fork tender, about 20 minutes. While the potatoes are cooking…
2. MAKE the dressing. In a jar, combine the olive oil, vinegar, thyme and minced truffles*. Shake to combine.
3. PLACE the cooled potatoes, celery and shallots in a large mixing bowl. Pour on the dressing and lightly fold to mix.
If you buy it for this recipe, there are other dishes that would enjoy a brushing, spray or toss of truffle oil.
*Substitute ground porcini mushrooms for the minced truffles, and sliced porcini mushrooms for the truffle slices. The different types of mushrooms.
Comments are closed.