Recipe: Potato ratte and truffle salad

Name: Potato ratte and truffle salad
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6 servings
Ingredients: Potato ratte and fresh truffle salad recipe for 6 people :; 2.2 lb (1 kg) potato ratte; 2 fresh truffle from Burgundy (uncinatum) of 1.1 oz (30g) each; Dressing :3 tablespoons Rapeseed oil; 1 tablespoon sherry vinegar; 1.7 fl oz (5 cl) dry white wine; salt and freshly ground peppersome chives

By chef patrick Asfaux 5/5 (1 review)

Prep 30 min

Cook 120 min

Total 2h30

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

Potato ratte and fresh truffle salad recipe for 6 people :
2.2 lb (1 kg) potato ratte
2 fresh truffle from Burgundy (uncinatum) of 1.1 oz (30g) each

Dressing :

3 tablespoons Rapeseed oil
1 tablespoon sherry vinegar
1.7 fl oz (5 cl) dry white wine

salt and freshly ground peppersome chives

Step-by-step directions

1 Cook your potato with skin in salted water. Peel them and slice them and put them in a salad bowl. Season them while still warm with the white wine, vinegar, oil and salt and pepper. Give it a stir. Then, add the 2/3 of the truffles cut in small batons. Cut the rest of them in very fine slices.

2 Keep your salad at this temperature for a couple of hours.

Then, arrange your salad on a nice tray with the slices of truffle around them and finish with finely chopped chives.

Your guests will be amazed!