Truffled Potato Waldorf Salad

Summer, the season of salads, yet all too often I find myself flummoxed, so many flavours, textures and aromas to explore, how do you reign it in. I am known for a crowded table, always one to create seven dishes where one or two would suffice, you see, I love the joy that sharing plates bring, people diving in with spoons and forks, loading their plates with a cacophony of taste and colour.

But recently I have become canny, why not combine your favourite dishes into one that ticks all the boxes? Often torn between the crisp fresh crunch of Waldorf salad, and the unctuous comforting mouthfeel of a Potato Salad, I have combined them into one glorious centre piece… add int truffle mayonnaise and its fir for royalty (family and friends also count.)

An amalgamation of two classic dishes, elevated to something so much more than the sun of its parts.

Easy to make in advance, this has no fear of wilting or flopping, ensuring you air dry the potatoes removes any excess moisture keeping this fresh for at least two days.

potato salad, waldorf salad, healthy meals, al fresco dining, bbq food, summer recipes, truffle recipes, truffle mayo, vegetarian sides, party food, buffet food

Yield: 4

Author: Suze Morrison

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Truffled Potato Waldorf Salad

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Summer, the season of salads, yet all too often I find myself flummoxed, so many flavours, textures and aromas to explore, how do you reign it in. I am known for a crowded table, always one to create seven dishes where one or two would suffice, you see, I love the joy that sharing plates bring, people diving in with spoons and forks, loading their plates with a cacophony of taste and colour.But recently I have become canny, why not combine your favourite dishes into one that ticks all the boxes? Often torn between the crisp fresh crunch of Waldorf salad, and the unctuous comforting mouthfeel of a Potato Salad, I have combined them into one glorious centre piece… add int truffle mayonnaise and its fir for royalty (family and friends also count.)

Ingredients

For the Salad

• 300ml Truffle Mayonnaise (see below)
• 50ml Kefir
• ½ Lemon, juice
• 400g New potatoes, cut in half
• 1 Granny Smith apple, cut into fine slices
• ½ Fennel Bulb, finely sliced
• 200g Seedless Grapes, cut int half
• 100g Pecans, toasted and chopped
• 2 Celery Stalks, cut into dice
• ½ Red Onion, finely sliced
• 10g Dill, Chopped
• Salt & Cracked Black Pepper to season
• Edible Flowers to garnish

Truffle Mayonnaise

• 3 Free Range Egg Yolks
• 2 tsp Dijon Mustard
• 150ml Extra Virgin Olive Oil
• 50ml Rapeseed Oil
• 100ml Truffle Oil
• 2tbsp Lemon Juice

Instructions

1. Add the potatoes to a pan, cover with water and bring to a boil, cook until just tender, drain and allow to steam dry on a wire rack. Once cool pop the wire rack in the fridge to chill the potatoes, this will remove any residual moisture.
2. Meanwhile, make the mayonnaise. Add all three oils to a jug and stir to combine. In the base of a food processor, add the eggs, mustard and a pinch of salt and pepper. Pulse to combine, then, with the motor running, very slowly drizzle in the oil, taking care not to add it too fast. Once all the oil has emulsified, add the lemon juice and stir well, taste, adjust the seasoning and set aside. If your mayonnaise splits, add 1tbsp boiling water and whisk well, if this doesn’t work, whisk in another egg yolk and continue.
3. Mix the truffle mayonnaise with the kefir, lemon juice and dill. Add the cooked potatoes, and remaining ingredients and stir well.
4. Tumble onto a serving plate, garnish with edible flowers and serve for all to enjoy. This pairs extremely well with cooked salmon fillets.

https://gourmetglow.co.uk/recipes/truffled-potato-waldorf-salad

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