WARM POTATO SALAD
November 27, 2021
Category
truffle product
Persons
8
Serving Size
1 serving
Prep Time
20 minutes
Cook Time
20 minutes
Wait Time
20 minutes
Total Time
40 minutes
Notes
This Potato Salad with TRUFFLEMEN Truffle Honey Mustard Dressing is made with just a touch of mayo. It doesn’t compromise on flavour, with its tangy, zippy, and yummy truffle honey mustard dressing base.
Ingredients
- 2 1/2 lbs yukon gold baby potatoes
- 4 large eggs, boiled and sliced
- 1/4 cup freshly chopped flat leaf parsley
- 1/4 cup freshly chopped chives
- DRESSING
- 1 TB TRUFFLEMEN Truffle Honey Mustard Dressing
- 3 TB real, whole mayo
- 3/4 tsp TRUFFLEMEN Truffle salt and freshly ground black pepper
Instructions
- Make dressing: Combine all dressing ingredients and whisk to combine well. Chill until ready to use.
- In a large heavy pot, bring salted water to a boil. Boil potatoes until fork-tender, approx. 10-20 min. depending on the size of your potatoes. Drain and immerse in cold water to stop cooking. Slice into quarters, skin on.
- Gently toss together the potatoes, sliced eggs, prepared vinaigrette, parsley, and chives.
- Season with additional TRUFFLEMEN Truffle Salt and black pepper, if needed.
- Serve chilled.
Nutrition Facts
WARM POTATO SALAD
Serves: 8
|
Amount Per Serving: 1 serving
|
||
|---|---|---|
| Calories | 185.19 kcal | |
| % Daily Value* | ||
| Total Fat | 0 | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol 95.11 mg | 31.7% | |
| Sodium | 0 | |
| Total Carbohydrate | 0 | |
| Dietary Fiber | 0 | |
| Sugars | ||
| Protein 6.2 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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