With the weather finally warming up, outdoor barbeques are back! Potato salad, a perfect side dish to serve with BBQ, is usually made with a mayonnaise and eggs mix or with a vinegar-based dressing, but I like using other “off-the-beaten” ingredients to season it. As you may remember from my previous posts about fondue, Gruyère is a great cheese to use to add savoriness to a dish without overpowering other ingredients. Creamy, nutty and earthy, this cheese becomes even tastier when blended with my “woodsy” truffle olive oil. So, in an attempt to share the discovery of distinctive “ying & yang” flavors with the 20+ guests at Rebecca’s pot luck party, I’ve decided to make a truffled potato salad using my truffle olive oil, Gruyère cheese, walnuts, and celery in my California kitchen.
To start, boil 1 lb potatoes in a pot of salted water until fork tender. Then, cool them in cold water, drain water out and slice them. Separately, chop 4-5 celery stalks and microwave them for a couple of minutes. In a large bowl, mix the sliced potato, chopped celery, ½ lb grated Gruyère cheese, 1 cup chopped walnuts, 1/4 cup 7th taste truffle olive oil and some sea salt & freshly ground black pepper to taste.
This salad is so easy to make and very tasty. The flavor of the walnuts brings out the nuttiness of the truffle olive oil and the Gruyère cheese. At the same time, the tannins in the walnuts also balances out the richness of the Gruyère cheee. In every bite, the creaminess of Gruyère cheese fully coats the mouth, while the truffle olive oil gives a pine woodsy accent to the salad. I especially love the texture of this salad. The crunchy celery and walnuts mixed with soft potato make it interesting to chew on. This is a playful, tasty salad perfect for your lively Spring parties. Enjoy the recipe and happy cooking!