Provençal Potato Salad with Truffle Oil
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
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