Black Truffle Potato Salad

Potato salad may just be the staple potato dish of summertime- fresh, chilled and flavorful it pairs perfectly with meat fresh off the grill, barbecue and your favorite picnic foods. Elevate your next potato salad to new heights using California Olive Ranch’s Black Truffle Chef’s Bottle EVOO. The flavor of black truffle dances beautifully with the tang from dijon, sweetness from the relish and fresh crunch from celery. You may just have this potato salad on repeat all summer long.

Ingredients

2 lbs red potatoes
2 tablespoons California Olive Ranch Black Truffle Chef’s Bottle EVOO
1 tablespoon dijon mustard
1 tablespoon sweet relish
2 stalks celery, with the ends cut off and chopped into 1/4 inch pieces
2 green onions, thinly sliced
1/2 a red onion, finely chopped
1/2 cup of high quality mayonnaise
3 hard boiled eggs, chopped into medium chunks
1/4 a bunch of fresh parsley, finely chopped
2 tablespoons rice vinegar, divided
1/4 teaspoon finely ground black pepper
Salt to taste

Instructions

Chop all potatoes into roughly 1 inch chunks.
Place potatoes in a pot and fill with cold water, just enough to fully cover them.
Add a pinch of salt to the pot and bring to a boil, when potatoes come to a boil lower to a simmer for 10-15 minutes until they are fork tender but not too soft.
While potatoes are cooking, add all remaining ingredients sans 1 tablespoon of the rice vinegar and the hard boiled eggs to a large mixing bowl.
Mix dressing ingredients together very well.
When potatoes are done cooking, strain them then lay them flat on a baking sheet.
Cover potatoes with 1 tablespoon of rice vinegar and let sit for 15 minutes to cool and soak in vinegar flavor.
After cooling, add potatoes to the mixing bowl with the dressing, add in chopped hard boiled eggs and mix well, but gently.
Refrigerate immediately, best served cold.