Place the potatoes in a large stock pot and cover with cold water. Make sure the water covers them by at least 1 inch. Bring up to a boil and then reduce to a simmer. Cook until they are easily pierced with a fork.
Drain and let cool.
Once the potatoes are cool, cut into 1 to 1/2-inch rounds. Place in a large bowl.
In a small bowl whisk together the mayo, dijon, white wine vinegar, truffle salt and pepper. Pour 3/4 of the mixture over the potatoes and toss. Let sit for a few minutes to allow the potatoes to absorb the dressing and the add the remaining amount. Mix.
Lastly add in the chopped herbs and toss. Place in a shallow bowl or serving dish and top with more minced chives and chive blossoms (optional). Can be made a day or two in advance, as it gets better as it sits.
Recipe Courtesy of Megan Mitchell
©2020 Megan Mitchell