Baked Potato Salad
Cook Time 50 mins
Prep Time 2 hours
Servings 4-6
INGREDIENTS

• 8 potatoes 

• 1 tablespoon olive oil 

• 1 teaspoon salt 

• 1/4 teaspoon black pepper 

• 1 tablespoon apple cider vinegar 

• 1/2 cup TRUFF Mayonnaise 

• 1/2 cup sour cream 

• 8 slices bacon, cooked and chopped 

• 1/2 cup spring onions, chopped 

• 1 cup cheddar cheese, grated  

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TRUFF MAYO (2 JARS)

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Baked Potato Salad  

Elevate your potato salad with the addition of black truffles! This fully loaded potato salad is a recipe mashup, combining all the delicious toppings found on a baked potato, as well as the baked potato itself! Instead of boiling your potatoes, you’ll be roasting your well-seasoned potatoes.

 

The creamy base is a combination of our TRUFF Mayonnaise and sour cream. The mix-ins and toppings are the classic baked potato fare of crispy bacon, shredded cheddar cheese, and chopped spring onions.
Instructions:
  1. Preheat the oven to 200°C. Clean the potatoes, pat them dry, and pierce each a few times with a fork.

  2. Place the potatoes on a baking tray and rub them with olive oil, salt, and pepper. Bake the potatoes for 45-50 minutes or until tender.

  3. Remove from the oven and set aside to cool to room temperature before refrigerating. Refrigerate for 1-2 hours or until thoroughly chilled. Once chilled, cut the potatoes into bite-sized pieces, then add to a large bowl. Scatter the vinegar over potatoes and lightly season with salt.

  4. Place TRUFF Mayo and sour cream in a large bowl and whisk to combine. Add the potatoes, bacon, spring onions, and cheddar to the bowl and stir to combine. Season to taste with salt and pepper before serving.

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