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Austrian Style Truffled Potato Salad


2 pounds Gold Potatoes

4-8 Sprigs Thyme

2 teaspoons chicken powder (optional)

1 large Shallot, small dice

1/2 teaspoon Kosher Sea Salt

1/4 teaspoon ground White Pepper

3 Tablespoons Champagne Vinegar

1/3 cup Truffle Olive Oil

1/3 cup Chicken Stock, or other stock of choice

1/4 cup chopped Parsley


  • Place place potatoes in a heavy pot cover with water and add chicken powder (replace with 1 teaspoon of salt if keeping vegetarian) and thyme sprigs.

  • Bring to a boil and boil potatoes until fork tender. 10-20 minutes, depending on the size of your potatoes.

  • Cut heat and rest potatoes in cooking water for 2-5 minutes (very small potatoes, 2 minutes)

  • Drain and allow potatoes to cool enough to work with.

  • Mix together shallot, salt and pepper. Allow to rest for 15 minutes.

  • Stir champagne vinegar to the shallot mixture.

  • Once the potatoes are cool enough to handle. Gently peel the thin skins away.

  • Thickly slice potatoes and drizzle oil over them.

  • Gently combine to coat potatoes in the oil with out breaking them up.

  • Add stock to the shallot mixture an pour over potatoes.

  • Add chopped parsley and gently mix.

  • Allow to stand at room temperature for 20 minutes for flavors to combine before serving.

  • If making in advance, you can refrigerate the salad, just remember to bring it back to room temperature before serving, for best flavor.

Makes 6-8 side servings


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