American style Summer truffle Potato salad

Preparation: 10 minutes / Cooking: 15-20 minutes / Serves 6 / Gluten Free / Dairy Free


  • 700g/1 ½ lb salad/waxy new potatoes
  • 2 eggs boiled for 8 minutes, cooled and chopped
  • 3 rashers smoked bacon
  • 3 heaped tbs TruffleHunter Black Truffle Mayonnaise
  • 1tsp English Mustard
  • 2 celery stalks, outer edge stripped with a vegetable peeler and chopped into 5mm cross sections
  • 50g/2oz Pickles/gherkins, finely diced
  • 50g/2oz fresh chives
  • Black pepper from the mill, TruffleHunter Flaked Black Truffle Sea Salt to taste


Step 1: Boil potatoes until soft, do not overcook.

Step 2: Boil the eggs for 8 minutes, run under cold water to cool. Once cooled shell the eggs and chop.

Step 3: Cook the bacon preferably crisped over hot embers, and roughly chop roughly.

Step 4: Amalgamate the Black Truffle Mayonnaise, English mustard, celery, gherkins, fresh chives, black pepper and Flaked Black Truffle Sea Salt.

Step 5: Once the potatoes are cooked, cool completely, in cold water drain well, dry on a piece of kitchen paper and add to mayonnaise mixture.

Step 6: Mix the egg through gently. Correct seasoning to how you like it and refrigerate until needed. Keep for no longer than 2 days.

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