Potato and Mushroom Salad with Truffle Oil
Ингредиенты
- 4 cups (1 litre) assorted colour baby potatoes
- 2 slices bacon, cut into pieces
- 2 tablespoons (30 ml) olive oil
- 3/4 lb (350 g) mixed mushrooms (white button mushrooms, oyster mushrooms), quartered
- 1 teaspoon (5 ml) truffle oil (optional)
- 2 tablespoons (30 ml) lemon juice
- 2 tablespoons (30 ml) chopped fresh chives
- Salt and pepper
Инструкция
- In a large pot of salted water, cook the potatoes until tender. Drain. Let cool and cut into quarters. Set aside.
- In a large skillet, brown the bacon in the olive oil. Add the mushrooms and cook until golden brown. Add oil, if needed. Season with salt and pepper.
- In a large bowl, combine the potatoes, mushrooms, truffle oil, and lemon juice. Adjust the seasoning. Toss to combine and let rest for about 15 minutes before serving. Sprinkle with the chives.
- Serve the salad at room temperature.
