White Truffle Oil



White Truffle Potato Salad



  • 2 lbs Potatos
  • 1/2 Cup Celery, chopped
  • 1/2 Cup fresh Chives, chopped
  • 2 Cups Chicken Broth
  • 1/2 tbspn Lemon Juice
  • 1 TBS Old World Olive Press White Truffle Oil
  • Sea Salt and Fresh Ground Pepper to taste



Boil potatoes, drain, cool and slice.  Place in large bowl.  Boil chicken broth until reduced to 1/2 c, about 15 minutes.  Pour over potatoes, toss.  Add onions, celery and chives, toss.  Mix lemon juice and truffle oil, pour over potatoes, season with salt and pepper and serve.