I was inspired to make this particular potato salad because of an event I attended years ago. I don't remember the details of each flavor profile but the ones that stood out were reimagined as you see here. This is the type of dish that needs a little extra time to marinate. Go ahead and plan out your day and the rest of your accompaniments with the potato salad in mind. What I mean by that is simply make sure you set aside a couple of hours so that it can sit in the fridge. This will give all of the flavors a chance to really blossom.
- Gold Potatoes-small thinned skin potatoes that have a yellow tint inside and are creamier in texture and slightly sweet in taste
- Truffle Oil-adds the flavor and aroma or truffles into the potato salad
- Arugula-gives the potato salad a peppery and slighly spicy flavor
- Ground Mustard-sprinkles bursts of mustard throughout
- Grated Garlic- the use of grated gralic allows the flavors to be more evenly and consistenly distributed
This recipe calls for the use of black truffle oil extra virgin olive oil, arugula, and mustard seed, they all play a major part in the way this potato salad tastes. Additionally, a salt that is larger in size as opposed to granulated is best for this recipe-you'll get little chunks of salt that show up in tiny bursts. The use of grated garlic is key here. Raw garlic has a very strong taste and I wanted the garlicky flavor to be more delicately laced throughout.
Why should I use mustard seed?
One of the most important elements of this dish is the use of mustard seed. It brings so much flavor and really diversifies the flavor profile. There are a couple of different ways to achieve these results that will give you two different effects. The first way is to simply add in the mustard seed as it comes. If you do it this way, as you're eating you will get little bursts of mustard flavor that are dispersed randomly when chewing. The other option is crushing the mustard seed with a mortar and pestle. With the second method, you will get more mustard flavor spread throughout the potatoes. If you're indecisive about which method to choose, try mixing your potato salad together completely first before sampling some with a fork. Add a few unground mustard seeds to your forkful of potato salad and see if you like this version.
How to cook the potatoes for Golden Potato Salad with Truffle Oil and Arugula
When making potato salad, you'll want to follow a few very important steps.
- Make sure that your potatoes are cubed as evenly as possible. This will ensure that all of the potato pieces cook through, together.
- For the amount of potatoes mentioned, you'll need to grab a medium-sized pot. If doubling or even tripling this recipe make sure your pot can easily fit all of the potatoes plus enough water needed to cover them.
- Fill the pot ¾ of the way with water and make sure the water is at a rolling boil before carefully adding in the potatoes.
- Boil them for 12 to 14 minutes. After this time, they should be fork-tender meaning you can easily poke a fork through each piece. Be cautious of the cooking time because once you drain the potatoes from the water using a colander, they will continue to cook slowly. The goal is to cook them just enough so that they're tender but not too much to the point where they're falling apart.
- Muddle/grind mustard seed and set aside for later use.
- Prepare all of the ingredients to make the steps easier for you; this inclludes chopping potatoes and arugula
- Boil potatoes enough so that the shape is still intact yet not too much so that the potatoes don't fall apart. You're looking for the stage right before the potatoes are tender enough to be turned into mashed potatoes.
- Combine all of the ingredients. Now, there are a couple of ways to do this; you can drain the potatoes and immediately incoporate everything or you can wait for them to cool.
- Let the flavors mature by leaving it in the fridge for at least 2 hours (or overnight)
How to serve Golden Potato Salad with Truffle Oil and Arugula
The process of making this potato salad really is rather simple, all there is to do is cook the potatoes and combine all of the ingredients together until everything is incorporated. For the best results, let it "marinate" for a couple of hours in the fridge before preparing to serve. You can leave it out at room temperature for about 20 minutes or so right before you get ready to eat, just to take the chill off.
Instead of using ground mustard and muddling it yourself, you can use dried mustard. In terms of amount conversions, 1 teaspoon of mustard seeds = 1 ½ teaspoons dried mustard.
If you make this recipe please rate and review on the recipe card below. I would love for you to tag me on Instagram @belovedplate https://www.instagram.com/belovedplate/
OTHER SIDE DISHES YOU'LL LOVEPrint
This Golden Potato Salad with Truffle oil and Arugula is such a delicious and unique version of a classic cookout side dish.
1.6 lbs golden potatoes ( 4 medium-sized golden potatoes, measuring about 3 inches long)
1 cup arugula, roughly chopped
2 teaspoons black truffle extra virgin olive oil
1 large clove garlic, grated
¾ teaspoon mustard seed (grinding is optional)
⅓ cup mayo
1 teaspoon salt (sea salt or Kosher)
¼ teaspoon pepper
- Complete all necessary prepwork-chop arugula, grate garlic, chop potatoes and grind mustard seed if desired. Make sure the potatoes are chopped in even cubes. Boil a large pot of water. Once the water is boiling, add the potatoes and boil for 10-12 minutes; drain with a colander and set aside.
- Using a large mixing bowl, combine salt, pepper, arugula, mustard seed, garlic, mayonnaise, and truffle oil until fully incorporated. Chill for 2 hours. Remove from refrigerator half an hour before serving.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Boiled
- Cuisine: American, German
- Serving Size: 1 bowl
- Calories: 289
- Sugar: 1.7 g
- Sodium: 710.1 mg
- Fat: 16.4 g
- Carbohydrates: 32.5 g
- Protein: 4.2 g
- Cholesterol: 7.7 mg
Keywords: golden potato salad, potato salad, truffle potato salad