• 2.0 lbs of potatoes (recommend baby red potatoes or fingerling potatoes – if using whole red, roughly 4-6 fist sized potatoes – you don't have to be exact here)
  • ½ cup mayonnaise
  • ½ Cup sour cream
  • 1 heaping Tbs whole grain mustard (important to use the really good kind)
  • 1 large clove garlic, minced as small as you can mince it
  • ½ tsp pepper
  • 1 tsp salt
  • 2 ribs celery – cut into very small pieces – about the size of a BB
  • 4 Tbs fresh dill – chopped – leaves only.
  • 4 tsp green onion
  • 1 small shallot – chopped small
  • 2 Tbs black truffle oil (optional – but does add a nice earthy flavor)
  • 2 tsp apple cider vinegar
  • Chives – for garnish

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Wash the potatoes, put on a large pot of cold water to boil. Salt the water with 1 tsp of salt. Using a fork, pierce the potatoes after boiling for 5 minutes when fork tender, remove from the stove top, pour out into a colander and rinse well with cold water to stop the cooking process. Allow to cool completely before making into potato salad (otherwise the sauce doesnt turn out right).
  • Length: 5 minutes

Step 2

  • In a medium sized mixing bowl, mix together the remaining ingredients except the chives.

Step 3

  • Mix well and then toss with the cooled potatoes.

Step 4

  • Mix gently so as not to break the potatoes apart. Taste to make sure the salt and pepper is the right balance.

Step 5

  • Add more salt and pepper to taste.