Name: The ultimate truffled potato salad
Total time: 1200 s
Yield: 4
Ingredients: 800 gram Jersey royal potato; 2 teaspoon Dijon mustard; 2 tablespoon white wine vinegar; 2 tablespoon olive oil; 2 tablespoon truffle olive oil; 2 tablespoon Parmigiano Reggiano and truffle butter; 1 shallot; 3 tablespoon reduced fat mayonnaise; 2 tablespoon soured cream; 1 tablespoon horseradish; 1/4 lemon; 2 spring onion; 1 handful crispy onions

Step 1

Put the Jersey royal potatoes (800 g) in a large pan of cold, salted water. Bring to the boil. Once the water is boiling, simmer for 10 minutes until fork tender.

Step 2

While your potatoes are cooking, mix together the Dijon mustard (10 g) , white wine vinegar (30 mL) , olive oil (30 mL) , truffle olive oil (30 mL) and shallot (1) and season well.

Step 3

When your potatoes are cooked, toss them with the M&S Collection Parmigiano Reggiano and truffle butter (30 g) and mustard dressing.

Step 4

Leave them to cool a little while you mix together the reduced fat mayonnaise (45 g) , M&S soured cream (30 g) , horseradish (15 g) and lemon (1/4) . Toss that through the potatoes, along with your M&S king spring onions (2) and finish with the M&S crispy onions (1 handful) .

The ultimate truffled potato salad

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