La salade de pommes de terre aux truffes

Potato and truffle salad

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
Magrets & Mushrooms: More Country Recipes from South-West France

By Jeanne Strang

Published 2024

  • About

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.

Ingredients

  • 50 g truffles, brushed clean and rinsed in running water
  • 3 tbsp sunflower oil

Method

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