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Crispy Truffle Potato Salad - Savory and sweet with a zing.

Not your traditional potato salad but a fantastic variation. Video instruction below.

A quick Google will tell you this was invented in the 1600's. That's around 420 years ago... nice. "A lot less vinegar than I was expecting!" –Liz

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Crispy Truffle Potato Salad Instructions

Prep 20 min

Cook 10 min

Total 30 min

Roasted Potato Ingredients
  • 2 1/2 LBS Small Potatoes (Purple, yellow red)

  • 2 TBSP vegetable oil

  • Salt and pepper to taste

Dressing Ingredients
  • 1/4 Cup Truffle oil

  • 1/2 Large Shallot minced

  • 3 Garlic cloves minced

  • 3 TBSP White Vinegar

  • 2 TBSP Whole Mustard

  • 1 TBSP Dijon Mustard

  • 1 Tsp White Sugar

  • Salt and Pepper to taste

  • 1 TBSP Chives


Large pot with lid

Cutting Board -

Measuring Cup -

Measuring Spoons -


  1. Scrub potatoes, place in large pot, cover with cold water and salt so the water is like the sea. Boil until fork tender 6-10 min.

  2. Preheat oven to 500 and prepare dressing.

  3. Mince garlic, minced shallot, add to large bowl with white vinegar, whole mustard, Dijon mustard, and HLM BBQ Back Rub.

  4. Slowly drizzle truffle oil into bowl while whisking to incorporate without “breaking” the dressing . Adjust flavor with sugar and/or salt and pepper.

  5. Once potatoes are fork tender and cooked, cut into bite size pieces, toss with vegetable oil, salt and pepper and bake until crispy. Rotate in 4 minute intervals to avoid burning.

  6. Once potatoes are crispy AND HOT, drizzle in truffle dressing, gently fold dressing into onto potatoes and garnish with chives.

Serve with a ribs, chicken wings or as a side at a bbq.


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