Thursday, September 23, 2010


As our Southern California weather is rather indecisive as to what season it wants to fall under, last week some late season warmth prompted me to do some grilling. To go with the NY strip steak I had marinading in my Worcestershire/Dijon/garlic/pepper spread, I wanted to try to whip up some home made potato salad. I was wanting something more on the light, gourmet side, and less on the mayonnaise, typical picnic side. Here is what I came up with……

Red Potato Salad with Truffle Oil


8 Medium Red Potatoes 

1 Medium Shallot, Thinly Sliced
3 Stalks of Celery, Thinly Sliced
½ Cup Fresh Chives, Chopped
3 Teaspoons Fresh Thyme, Minced
¼ Cup Rice Wine Vinegar
¼ Cup Extra Virgin Olive Oil
1 Tablespoon Fresh Lemon Juice
1 Tablespoon Truffle Oil
Sea Salt  - To Taste
Cracked Pepper  -  To Taste


1)Cook the potatoes until cooked but slightly crunchy, about 30 minutes.  Let cool a bit and then slice into rounds or half rounds.
2)While the potatoes are cooking make the dressing.  In a bowl, combine vinegar, olive oil, lemon juice, thyme and truffle oil.  Mix well.
3)Before serving, combine potatoes, celery, shallots, chives and drizzle with dressing.  Add the cracked pepper and sea salt and toss.  
If you want to make this dish in advance, it is just as delicious cold.  Follow the same directions, then refrigerate.  Serves about 6.

There were only two of us eating, so I had leftovers for days.  Every day it was just as yummy as the first.  And I do believe I may have impressed the person that I was cooking for.  ;)