Truffle Butter Potato Salad
Oven Pot 2.0
Cooking Time
- Cook
Ingredients
- 2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces
Truffle Butter
- 2 tablespoons unsalted butter, room temperature
- ¼ teaspoon truffle salt
- ½ teaspoon truffle oil
- 5–6 black olives, seeded, finely chopped
- 4 mushrooms, coarsely chopped
- 4 hard-boiled eggs, 2 finely chopped, 2 quartered for topping
- 4 tablespoons mayonnaise
- ¼ red onion, coarsely chopped, soaked in water then drained
- ½ teaspoon truffle salt
- 1 pinch freshly ground black pepper
Garnish
- Cottage cheese
- Sliced bacon, cut into 1” strips, cooked until crispy
- Truffle oil
- Freshly ground black pepper
Directions
In a bowl, combine ingredients for Truffle Butter.
Add 1 tablespoon of water to the pot and line the pot with a sheet of parchment paper. Add potatoes, cover, and steam-bake over low heat for 10 minutes. Reduce the heat to very low heat and steam-bake for another 10 minutes. Turn off the heat and steam over residual heat for 5 minutes.
Transfer the potatoes to a large bowl and roughly mash them. While the potatoes are still warm, add Truffle Butter and mix until well combined. Then, mix in the remaining ingredients.
Serve on a plate, and top with quartered eggs and Garnish.
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