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Chef Megan Mitchell

Online Cookbook

Truffle and Herb Potato Salad

Truffle and Herb Potato Salad


  • 3 pounds fingerling potatoes, red and white
  • 3/4 cup mayo
  • 2 tbsp. dijon mustard
  • 2 tbsp. white wine vinegar
  • 1 tbsp. truffle salt
  • 1 tsp. freshly cracked black pepper
  • 1/3 cup finely minced chives, plus more for garnish
  • 1/3 cup chopped dill
  • 2 tbsp. finely chopped flat leaf parsley
  • Chive blossoms, for garnish


  1. 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.

  2. Once the potatoes are cool, cut into 1 to 1/2-inch rounds. Place in a large bowl. 

  3. 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.

  4. 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

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