Black Truffle Potato Salad

Ingredients

• 453 g red or Yukon gold baby potatoes, cut into small quarters

• 1 cup celery, thinly sliced

• 1/3 shallot, peeled and sliced thinly

• 6 tbsp olive oil

• 1 tbsp red wine vinegar

• 2 tsp French thyme, minced

• 2 tbsp black summer truffles, minced

• kosher salt, to taste

• fresh cracked black pepper

• black truffle slices, for garnish

Method

Place potatoes in a generously salted pot of water, bring to a boil and cook until a knife can be removed easily, about 25 minutes. Let cool slightly and then slice into rounds.

While the potatoes are cooking, make the dressing. In a jar, combine vinegar, olive oil, thyme and truffles, shake well.

Before serving combine potatoes, celery, shallots and drizzle with dressing.

Garnish with truffle slices.

Recipe by Gourmet Attitude