Recipe by Tanith Tyrr


  • 1 1/2 lbs potatoes
  • 1/2 cup white truffle oil
  • 1/2 cup fresh sweet hazelnut oil
  • 1 egg yolk
  • 1 tsp white wine vinegar
  • 1 tsp lemon juice or water
  • 1/2 cup coarsely chopped walnuts
  • 3 hardboiled eggs, sliced or coarsely chopped
  • Whole or quartered truffles (Oregon white truffles do very nicely)


Taste your oils before combining them. Be sure they are both sweet and pure, and have not gone "off" or rancid. Your end result is only as good as its lowest quality ingredient, so exercise quality control.

With the egg yolk, vinegar, lemon juice or water, and oils make a mayonnaise. See below if you are not familiar with the process. Keep the mayonnaise refrigerated while cooking the potatoes.

You may peel and cut the potatoes into 1/2" chunks and steam them (this works well with Yukon Gold potatoes and also helps retain the colors on the exotic purple varieties), or boil them and cut them later. Allow cooked potatoes to cool, and mix them gently with the mayonnaise, walnuts, eggs and as many truffles as you can afford. Cover the salad and allow to marinate in the refrigerator for at least two hours before serving. Serve cold.

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Submitted 6/13/05.
Submitted By: Teresa Johnson
Awesomely Decadent Truffle Potato Salad