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🍽️ Classic Potato Salad with Truffle Accents

273 kcal · 30 min · 4 servings

Ingredients

• 600 g firm-cooking potatoes
• salt
• 1 onion
• 1 tbsp flour
• vegetable oil (for frying)
• 2 tbsp white balsamic vinegar
• 2 tbsp tarragon vinegar
• 4 tbsp vegetable broth
• 1 tsp Dijon mustard
• 2 tbsp truffle oil
• pepper
• 1 pinch sugar
• 1 tsp pink peppercorns
• 1 tbsp fresh tarragon leaves
• 20 g black truffle

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Peel the potatoes.
3. 3. Grate the potatoes finely.
4. 4. Bring salted water to a boil.
5. 5. Cook the grated potatoes in the boiling water for about 4 minutes.
6. 6. Remove the potatoes from the water.
7. 7. Let the potatoes drain well.
8. 8. Peel the onion.
9. 9. Grate the onion into fine rings.
10. 10. Separate the onion rings from each other.
11. 11. Dust the onion rings with flour.
12. 12. Heat the oil in a pan.
13. 13. Fry the onion rings in the hot oil for 2 to 3 minutes.
14. 14. Fry the onions until they are golden brown.
15. 15. Place the fried onions on kitchen paper.
16. 16. Let the excess oil drain from the onions.
17. 17. Pour the two types of vinegar into a bowl.
18. 18. Pour the broth into the vinegar.
19. 19. Add the mustard to the liquid.
20. 20. Add the oil to the mixture.
21. 21. Whisk the ingredients for the vinaigrette well.
22. 22. Season the vinaigrette with salt.
23. 23. Season the vinaigrette with pepper.
24. 24. Season the vinaigrette with sugar.
25. 25. Taste the vinaigrette.
26. 26. Arrange the potatoes in a scale-like pattern on a plate.
27. 27. Drizzle the dressing over the potatoes.
28. 28. Place the fried onions on the potatoes.
29. 29. Sprinkle pink pepper over the salad.
30. 30. Sprinkle tarragon leaves over the salad.
31. 31. Grate truffle thinly over the finished salad.

Nutrition per serving

• kcal: 273
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 29 g