Truffle potato and radish salad

14 - 03 - 2016


  • 500 g truffle potatoes (Bergerac or Vitelotte)
  • 3 tablespoons walnut oil
  • 2 tablespoons white wine vinegar
  • 1 tsp honey
  • 8 sliced radishes
  • chopped fresh chives
  • freshly ground salt and pepper


  • Cook the truffle potatoes in their skins (in lightly salted water).
  • Leave them to cool until they are lukewarm and cut them into quarters.
  • Make a dressing with the walnut oil, white wine vinegar and honey.
  • Stir the mixture into the lukewarm potatoes so that they can absorb all the flavours well.
  • Leave it all to stand for an hour.
  • Then mix in the radish and chives and leave the salad to chill in the refrigerator.
  • Then season to taste with freshly ground pepper and salt.
  • The dish can now be served.

Tip: Liège salad with Vitelotte