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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