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Spring potato salad with truffle vinaigrette

Time Active work time: 10 minutes Total preparation time: 45 minutes
Yields Serves 4
Spring potato salad with truffle vinaigrette
1

Clean the potatoes under running water, removing any spots. Cut any large potatoes in half. Steam the potatoes until tender, 25 to 30 minutes. Place the potatoes in a serving bowl.

2

Combine the truffle oil, olive oil, white wine vinegar, shallot, chives, salt and pepper to taste in a mixing bowl. Stir in the minced prosciutto.

3

Pour the vinaigrette over the hot potatoes and stir to coat. Let the potatoes marinate about 15 minutes.

4

Just before serving, stir in the romaine leaves. Divide the warm salad among 4 serving dishes and sprinkle with the chopped egg. Drape 2 thin slices of prosciutto over the top of each salad.

Truffle oil can be found at specialty stores and well-stocked supermarkets. From Donna Deane.

Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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