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.
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