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