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

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.


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.


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


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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