Potato Salad with Truffle

Ingredients

• 600 g waxy 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, peel and grate the potatoes finely. Blanch in boiling salted water for about 4 minutes, remove and drain well.

2. 2.

   Peel the onion and slice into thin rings. Separate the rings, dust with flour and fry in hot oil for 2-3 minutes until golden brown. Drain on kitchen paper.

3. 3.

   Whisk together the two vinegars with broth, mustard and oil to make the vinaigrette. Season with salt, pepper and sugar.

4. 4.

   Arrange the potatoes on a plate in a fan shape, drizzle the dressing over them and top with the fried onions. Sprinkle with pink peppercorns and tarragon leaves and lightly dust with truffle.