Truffled Potato Salad

Introducing the fancy-shmancy potato salad with our Truffle Mayo and Truffle Oil. A perfect summer staple to bring to your next backyard barbecue that will no longer have potato salad as just a side dish- rather the main character.

EQUIPMENT:

Small pot
Large pot
Slotted spoon
Pairing knife
Large bowl

INGREDIENTS:

2 pounds Fingerling or crescent potatoes cut into rounds, skin on
Salt, for the water, to taste
2 pieces of full Scallions
1 oz Champagne vinegar
1 stalk Celery, thinly sliced
¼ Red onion, thinly sliced
Parsley leaves
Celery leaves
Black pepper
8 quail eggs
The Truffleist Truffle Mayo
The Truffleist Truffle Oil

PREPARATION INSTRUCTIONS:

To cook the potatoes, place the potatoes in a large pot and cover with cold generously salted water. Bring to a boil.
Cook until easily pierce with the tip of a knife but not falling apart.
Strain the potatoes and toss with the vinegar, truffle oil and salt. Allow to cool.
When cooled, mix the potatoes with The Truffleist Truffle Mayo, red onion, parsley leaves, celery and celery leaves and coarse ground black pepper until it is a cohesive mixture.
Drizzle with extra The Truffleist Truffle Oil for even more truffle flavor
For the Quail Eggs, Bring a small pot of water to a rolling boil. Add the quail eggs to the water with and simmer for 3 minutes.
Remove the eggs with a slotted spoon and submerge in ice water to stop the cooking.
Once they are cool, peel the eggs and split with a pairing knife. Place the halves on top of the salad and season with salt and pepper.
Garnish dish with chopped scallions.