Provençal potato salad with truffle oil and edible flowers

15 minutes


  • 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