Not your traditional potato salad but still a crowd pleaser. Baby red potatoes are seasoned with fresh black truffles and a very light rice wine based vinaigrette. Delicious served with grilled beef and chicken.
We had the honor of meeting Celine of Gourmet Attitude at the Pebble Beach Food and Wine event last month; thank you Pim for making this lovely introduction! Celine is delightful and we thoroughly enjoyed talking with her about our common interests and love; Paris, food and one of her biggest loves, the Truffle! Celine is the owner of Gourmet Attitude, which imports truffles and sells them to high end restaurants such as The French Laundry, Daniel, Le Bernardin, to name a few. Celine deals with a producers directly which allows her to have control on the quality and freshness. The truffles are sniffed by their dogs, dug out of the ground, washed by hand only, handled with extreme care and then shipped to her. The harvest takes place over the weekend and she receives the heavenly package on Tuesdays and in turn she delivers them to her clients in Manhattan. She carefully selects what she will be sending to her chefs throughout the country – quality is key!
Upon returning to our respected homes we continued emailing back and forth. You can only imagine how excited I was when she asked if she could send ChezUs some truffles to enjoy! We felt, well, privileged and honored. In turn I said I would be delighted to photograph them, cook with them, write some recipes and most of all enjoy them immensely in order to thank her for this wonderful package. We received a brilliant package last Wednesday, of Black Winter Truffles from Provence, some truffle oil and a beautiful shaver. We were so excited to try them, that we could not wait to do so after our return home from holiday, so we carefully froze one of the little packages, put it on dry ice and brought it to Palm Springs with us.
We were grilling beef and chicken kabobs the other night and wanted a light potato salad to serve with it. Why go with traditional when you can go with gourmet! I cooked baby red potatoes just until they were cooked but still a little crunchy. Then I mixed them with slices of shallot and celery. The dressing was a light rice wine vinaigrette that I seasoned with the truffles and some french thyme. I served it slightly warm but chilled is equally as good – we had some leftovers! I was really pleased with how this recipe came out. It was light, refreshing, and very earthy and slightly nutty.
I will be writing more about the truffle so be sure to sign up for the Daily Dish – you could win a Flip Video Camera as well!
Recipe: Black Truffle Potato Salad
8 red potatoes, medium sized
3 stalks of celery, sliced thinly
1 medium shallot, sliced thinly
1/4 cup rice wine vinegar
1/4 cup olive oil
3 teaspoons french thyme, minced
2 tablespoon truffles, minced
sea salt, to taste
fresh cracked black pepper
Cook the potatoes until cooked but slightly crunchy, about 25 minutes. Let cool slightly and then slice into rounds. While the potatoes are cooking make the dressing. In a jar, combine vinegar, olive oil, thyme and truffles, shake to mix. Before serving combine potatoes, celery, shallots and drizzle with dressing. Serve. Eat.