Truffle Butter Potato Salad
- Cook
- 25 min
2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces
Truffle Butter
2 tablespoons unsalted butter, room temperature
¼ teaspoon truffle salt
½ teaspoon truffle oil
5–6 black olives, seeded, finely chopped
4 mushrooms, coarsely chopped
4 hard-boiled eggs, 2 finely chopped, 2 quartered for topping
4 tablespoons mayonnaise
¼ red onion, coarsely chopped, soaked in water then drained
½ teaspoon truffle salt
1 pinch freshly ground black pepper
Garnish
Cottage cheese
Sliced bacon, cut into 1” strips, cooked until crispy
Truffle oil
Freshly ground black pepper
In a bowl, combine ingredients for Truffle Butter.
Add 1 tablespoon of water to the pot and line the pot with a sheet of parchment paper. Add potatoes, cover, and steam-bake over low heat for 10 minutes. Reduce the heat to very low heat and steam-bake for another 10 minutes. Turn off the heat and steam over residual heat for 5 minutes.
Transfer the potatoes to a large bowl and roughly mash them. While the potatoes are still warm, add Truffle Butter and mix until well combined. Then, mix in the remaining ingredients.
Serve on a plate, and top with quartered eggs and Garnish.
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