Name: Provençal potato salad with truffle oil and edible flowers
Total time: 15 min
Ingredients: 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

Provençal potato salad with truffle oil and edible flowers

by Karen Burns-Booth

Ingredients

Fruit & Vegetables

450g of new potatoes, scrubbed but with their skins left on

Store Cupboard

4 tbsp of mayonnaise, homemade, or high quality shop-bought mayonnaise
sea salt to taste
white pepper to taste

Dairy

2 tbsp of crème fraîche

Oils & Vinegars

1 tbsp of white truffle oil

Salad & Fresh Herbs

fresh chives, chopped

Speciality Ingredients

edible flowers, assorted and fresh, such as Mallow, Nasturtium, Pansies, Borage and Daisies