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Black Truffle potato salad


- 1 lb red or Yukon gold baby potatoes, cut into small quarters 1 lb
- 1 cup celery, thinly sliced
- 1/3 shallot, peeled and sliced thinly
- 6 tablespoons good olive oil
- 1 tablespoon red wine vinegar
- 2 teaspoons  French thyme, minced
- 2 tablespoon Black Summer Truffles, minced
- kosher salt, to taste
- fresh cracked black pepper
- Black Truffle slices for garnish


"Why go with traditional when you can go gourmet?". Denise from Chez us blog knows how to mix your daily ingredients to create fancy dishes. She developed a Black Truffle Potato Salad recipe that goes perfectly with grilled meats or even as a main dish for a nice dinner.

- Place potatoes in a generously salted pot of water, bring to a boil and cook until a knife can be removed easily, about 25 minutes. Let cool slightly and then slice into rounds.

- While the potatoes are cooking, make the dressing. In a jar, combine vinegar, olive oil, thyme and truffles, shake to mix.

- Before serving combine potatoes, celery, shallots and drizzle with dressing.

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