Provençal Potato Salad with Truffle Oil - Great British Chefs

Name: Provençal Potato Salad with Truffle Oil - Great British Chefs
Ingredients: 450g of new potatoes, scrubbed but with their skins left on; 4 tbsp of mayonnaise, homemade, or high quality shop-bought mayonnaise; 2 tbsp of crème fraîche; 1 tbsp of white truffle oil; sea salt to taste; white pepper to taste; fresh chives, chopped; edible flowers, assorted and fresh, such as Mallow, Nasturtium, Pansies, Borage and Daisies

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Karen Burns-Booth uses freshly foraged edible flowers for her Provençal potato salad recipe, and white truffle oil to make a rich and earthy mayonnaise dressing.

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Ingredients

450g of new potatoes, scrubbed but with their skins left on
4 tbsp of mayonnaise, homemade, or high quality shop-bought mayonnaise
2 tbsp of crème fraîche
1 tbsp of white truffle oil
sea salt to taste
white pepper to taste
fresh chives, chopped
edible flowers, assorted and fresh, such as Mallow, Nasturtium, Pansies, Borage and Daisies