Vermicular | Truffle Butter Potato Salad

Name: Vermicular | Truffle Butter Potato Salad
Ingredients: 2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces; Truffle Butter: 2 tablespoons unsalted butter, room temperature, ¼ teaspoon truffle salt, ½ teaspoon truffle oil; 5–6 black olives, seeded, finely chopped; 4 mushrooms, coarsely chopped; 4 hard-boiled eggs, 2 finely chopped, 2 quartered for topping; 4 tablespoons mayonnaise; ¼ red onion, coarsely chopped, soaked in water then drained; ½ teaspoon truffle salt; 1 pinch freshly ground black pepper

www.vermicular.us

2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces Truffle Butter 2 tablespoons unsalted butter, room temperature ¼ teaspoon truffle salt ½…

Keywords

Vermicular
Musui
Kamado
Oven Pot
Vermicular Frying Pan
Oven-Safe Skillet
Japanese cookware
Japanese cast iron
Premium cast iron
Enameled cast iron
Lightweight cast iron
Japanese rice cooker
Japanese recipes

View Original

Share this recipe:

Ingredients

2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces
Truffle Butter: 2 tablespoons unsalted butter, room temperature, ¼ teaspoon truffle salt, ½ teaspoon truffle oil
5–6 black olives, seeded, finely chopped
4 mushrooms, coarsely chopped
4 hard-boiled eggs, 2 finely chopped, 2 quartered for topping
4 tablespoons mayonnaise
¼ red onion, coarsely chopped, soaked in water then drained
½ teaspoon truffle salt
1 pinch freshly ground black pepper