Truffled potato salad

Truffled potato salad

Insalata di patate tartufate

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
800g young yellow, waxy potatoes, washed
salt
pepper
100g pancetta, sliced
30g chives, finely chopped

Vinaigrette

Quantity Ingredient
8 tablespoons extra virgin olive oil
1 tablespoon truffle oil
1/2 lemon, juiced

Method

  1. Preheat the oven to 200°C.
  2. Boil the potatoes in salted water until tender. Bake the pancetta in the preheated oven until very crisp and dry. Cut the potatoes into 1cm slices. Break the pancetta into little chunks and add to the potatoes. Make a vinaigrette with the olive oil, truffle oil, lemon juice, salt and plenty of pepper. Mix this into the potato, and sprinkle with chives to serve.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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