Provençal potato salad with truffle oil and edible flowers

Karen uses freshly foraged edible flowers for her Provençal potato salad recipe, and white truffle oil to make a rich and earthy mayonnaise dressing.

First published in 2015

Having recently visited Provence in the South of France, I returned home armed with lots of regional produce and ingredients, including some rather special white truffle oil, and more than a few dozen ideas on Provençal recipes.

Some of the more inspirational recipes I enjoyed on my trip were the use of edible flowers in lots of dishes in the region. I had them in salads, appetisers and also in baking and cakes. Now I’m already a fan of edible flowers and use them frequently in my cooking, but it’s always nice to come away with new ideas how to serve them.

One dish that I enjoyed whilst I was in the Vaucluse region of Provence, was a simple potato salad dressed in a truffle oil mayonnaise and garnished with assorted edible flowers; so, on my return, I decided to have a go at recreating this colourful and extremely tasty salad using a bottle of my newly acquired truffle oil.

It’s a very simple recipe to make, but looks simply stunning with its bright and cheerful fresh flower garnish . . . the taste is sublime for all truffle lovers out there, rich and earthy but with a lightness that comes about by adding crème fraîche to the mayonnaise dressing.

I’ve shared my recipe for Provençal potato salad below, and I hope that you are all inspired as much I was to go away and make the recipe, which will be perfect for summer dinner parties or picnics!




  • 450g of new potatoes, scrubbed but with their skins left on
  • 4 tbsp of mayonnaise, homemade, or high quality shop-bought mayonnaise
  • 2 tbsp of crème fraîche
  • 1 tbsp of white truffle oil
  • sea salt to taste
  • white pepper to taste
  • fresh chives, chopped
  • edible flowers, assorted and fresh, such as Mallow, Nasturtium, Pansies, Borage and Daisies


Boil the potatoes for 10 minutes, or until just soft. Drain and allow to cool before cutting into bite-sized pieces
Mix the mayonnaise, crème fraîche and truffle oil together – you will have a thick sauce-like consistency. Season to taste if required with salt and pepper
Place the potatoes in a large bowl and add the truffle oil mayonnaise dressing. Mix well but carefully so as not to break the potatoes up or mash them. Add some chopped chives and spoon the potato salad into a serving bowl
Garnish with a selection of edible flowers and more fresh chives
First published in 2015

Karen Burns-Booth is a freelance food & travel writer, recipe developer and food stylist with a passion for local, seasonal ingredients.

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