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Categories: Quick and Easy, Salads

Spring potato salad with truffle vinaigrette

Easter has a special meaning for cooks. Of course, it's a day of celebration, but it's also a signal of the changing of seasons, of the shift from the hearty foods of the chilly months to the fresher flavors to ... Read more

Active work time: 10 minutes | Total preparation time: 45 minutes | Serves 4
Note: Truffle oil can be found at specialty stores and well-stocked supermarkets. From Donna Deane.
  • 1 1/2 pounds small new potatoes
  • 1/4 cup truffle oil
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1 tablespoon snipped chives
  • 3/4 teaspoon salt
  • Freshly ground pepper
  • 1/4 cup minced prosciutto
  • 6 cups baby romaine leaves or mixed greens
  • 2 hard-boiled eggs, chopped
  • 8 paper-thin slices prosciutto

Step 1Clean the potatoes under running water, removing any spots. Cut any large potatoes in half. Steam the potatoes until tender, 25 to 30 minutes. Place the potatoes in a serving bowl.

Step 2Combine the truffle oil, olive oil, white wine vinegar, shallot, chives, salt and pepper to taste in a mixing bowl. Stir in the minced prosciutto.

Step 3Pour the vinaigrette over the hot potatoes and stir to coat. Let the potatoes marinate about 15 minutes.

Step 4Just before serving, stir in the romaine leaves. Divide the warm salad among 4 serving dishes and sprinkle with the chopped egg. Drape 2 thin slices of prosciutto over the top of each salad.

Each serving:
497 calories; 745 mg sodium; 115 mg cholesterol; 36 grams fat; 7 grams saturated fat; 35 grams carbohydrates; 11 grams protein; 3.67 grams fiber.
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