Vermicular | Truffle Butter Potato Salad

Ingredients

• 2–3 (1 lb) medium potatoes, peeled, cut into bite-size pieces
• 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
• Cottage cheese
• Sliced bacon, cut into 1” strips, cooked until crispy
• Truffle oil
• Freshly ground black pepper