Best New Potato Salad With Truffle Oil Recipes

New Potato Salad With Truffle Oil image

Provided by chia2160

Categories Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs new potatoes
1/2 cup celery, chopped
1 cup vidalia onion, chopped
1/2 cup fresh chives, chopped
2 cups chicken broth
1/2 lemon, juice of
1 tablespoon white truffle oil (to taste)
salt and pepper

Steps:

boil potatoes in water until knife inserted in center comes out easily, about 15 minutes.
drain, cool, and slice. place in a large bowl.
meanwhile, boil chicken broth until it is reduced to 1/2 c, about 15 minutes.
pour over potatoes, toss.
add onions, celery, and chives, toss.
mix lemon juice and truffle oil, pour over potatoes, toss.
season with salt and pepper.

Nutrition Facts : Calories 143.9, Fat 0.7, SaturatedFat 0.2, Sodium 271.2, Carbohydrate 30.2, Fiber 4, Sugar 2.9, Protein 5.1

Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil image

Provided by Sandi From CA

Categories Ham

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled and cut into 1/4-inch-thick slices
2 1/2 cups low sodium chicken broth
2 tablespoons butter (1/4 stick)
3 ounces prosciutto, chopped and sliced
1 cup celery, chopped
1/2 cup chopped sweet onion (such as Vidalia or Maui)
1/2 cup chopped fresh chives
1 tablespoon truffle oil (or more)
1 tablespoon fresh lemon juice

Steps:

Place potatoes in large saucepan. Add chicken broth. Bring to boil.
Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
Drain potatoes, reserving broth.
Place potatoes in large bowl.
Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
Pour over potatoes and toss gently until broth is absorbed.
Melt butter in medium nonstick skillet over medium heat.
Add prosciutto and sauté until crisp, about 6 minutes.
Transfer prosciutto and butter from skillet to bowl with potatoes.
Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).