American style Summer truffle Potato salad

Preparation: 10 minutes / Cooking: 15-20 minutes / Serves 6 / Gluten Free / Dairy Free


  • 700g/1 ½ lb salad/waxy new potatoes
  • 2 eggs boiled for 8 minutes, cooled and chopped
  • 3 rashers smoked bacon
  • 3 heaped tbs TruffleHunter Black Truffle Mayonnaise
  • 1tsp English Mustard
  • 2 celery stalks, outer edge stripped with a vegetable peeler and chopped into 5mm cross sections
  • 50g/2oz Pickles/gherkins, finely diced
  • 50g/2oz fresh chives
  • Black pepper from the mill, TruffleHunter Flaked Black Truffle Sea Salt to taste


    1. Boil potatoes until soft, do not overcook.
    2. Boil the eggs for 8 minutes, run under cold water to cool. Once cooled shell the eggs and chop.
    3. Cook the bacon preferably crisped over hot embers, and roughly chop roughly.
    4. Amalgamate the Black Truffle Mayonnaise, English mustard, celery, gherkins, fresh chives, black pepper and Flaked Black Truffle Sea Salt.
    5. Once the potatoes are cooked, cool completely, in cold water drain well, dry on a piece of kitchen paper and add to mayonnaise mixture.
    6. Mix the egg through gently. Correct seasoning to how you like it and refrigerate until needed. Keep for no longer than 2 days.