Precious Potato Salad

This salad showcases flavorful tiny new potatoes, available at farmers' markets. They're served on mâche, or lamb's lettuce; to clean it, trim the roots, keeping the heads intact, and rinse well.

Italian white truffle oil adds a rich, luxurious flavor to the salad, though you can replace it with one extra tablespoon of extra-virgin olive oil.

Plus: More Vegetable Recipes and Tips

  • Servings: 2
KEY: Spring, Summer, Valentine's Day, Salads, Fast, Healthy, Vegetarian, Dinner

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Ingredients

  • 1/2 pound tiny new potatoes, such as fingerlings
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white truffle oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1/4 teaspoon finely grated lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/4 pound m√Ęche
  • 1 1/2 tablespoons finely chopped fresh spearmint

How to make this recipe

  1. In a steamer basket set over 1 inch of boiling water, steam the potatoes until tender, about 15 minutes. Meanwhile, in a small bowl, combine the olive oil, truffle oil, lemon juice, lemon zest, salt and pepper.
  2. In a bowl, toss the mâche with 1 tablespoon of the dressing; arrange on a platter. Add the potatoes to the bowl and toss with the remaining dressing. Mound the potatoes on the mâche and sprinkle with the mint.
Contributed By Published September 1996

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