On the Menu recipe: Brockton Villa’s Truffle Red Bliss Potato Salad

Ingredients

4 quarts uncooked red bliss potatoes, quartered

1 bunch celery, small chop

2 red onion, small chop

2 fennel bulbs, small chop

4 bunches green onion

3 cups mayonnaise

1 cup sour cream

¼ cup dill

¼ cup parsley

1 teaspoon garlic, chopped

Salt and white pepper to taste

Truffle oil to taste

Preparation:

Boil potatoes until al dente. Cool completely. Once completely cooled, mix all ingredients in a large bowl and season with truffle oil, salt and white pepper.

Related posts:

  1. Marine Room’s Redwood Hill Goat Cheese Brûlée (with Tupelo Honey Verjus Dressing)
  2. Corned Beef Hash ala Hennessey’s
  3. On the Menu Recipe: Tapenade’s Wild Mushroom Ravioli
  4. On the Menu: Manhattan’s Cannelloni
  5. On the Menu: Beaumont’s Cioppino

Short URL: http://www.lajollalight.com/?p=40275

Posted by Staff on Apr 28, 2011. Filed under Food, Recipes. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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