Preparation:

  • Boil, cool and slice the potatoes.
  • In a salad bowl, mix 1 teaspoon of mustard, salt, pepper, and 3 spoons of oil for 1 spoon of vinegar, and 1 tbsp oil with black truffle.  Mix gently with the potatoes.
  • Add thin strips of black truffle freshly cut with a truffle razor, and a little rock salt. Serve immediately.

Tip: boil the potatoes in their skins in salted water and add thyme and a clove of garlic. When they are cooked (but firm), drain them, let them cool, carefully remove the skin and proceed to slice them. This recipe allows several variations, with different ingredients, according to your preferences (with arugula, endives, chives, etc…).

Recipe variation : You can also use black truffle cream, for the preparation of your dressing.

Ingredients: