Potato and Mushroom Salad with Truffle Oil | RICARDO

Ingredients

• 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