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Published 2024
Potatoes are also capable of being elevated gastronomically when allied to the truffle. Maybe it was in the Lot at Lalbenque, world epicentre of the so-called black diamond, that Gilles Marre, the famous chef from Le Balandre at Cahors, got this idea for a delicious potato salad.
Slice the truffles as thinly as possible, place in a bowl with the two oils and marinate for 2 hours at least.
Meanwhile, boil or steam the potatoes in their skins until they can be pierced with a skewer. Peel and then slice them.
Drain the truffles and make a dressing with the oils and the verjuice. It should be quite mild. Season with salt and pepper.
Toss the potatoes