Leek and Potato Salad with Truffle Oil

Ingredients

  • 1 and 1/2 lbs of new potatoes
  • 1 lb of young leeks
  • 4 tbs flat leaf parsley
  • 3 tbs extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
  • 4 tbs truffle oil
The use of truffle oil in this savory salad makes it a flavor explosion.
  • Cook the potatoes in boiling salted water for about 20 minutes or until fork tender.
  • Trim the leeks and slice into 1 inch chunks. Wash thoroughly and cook in boiling salted water for about 5 minutes, until just tender.
  • Place the parsley, olive oil, salt and pepper in a bowl.
  • Drain the potatoes, slice thickly and add to the dressing while still warm, so they absorb all of the flavors.
  • Drain the leeks thoroughly and add to the potatoes.
  • Gently mix well, taste and adjust seasoning.
  • To serve, spoon the salad onto serving plates and drizzle with truffle oil.

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