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
3/4 teaspoon mustard seed (grinding is optional)
1/3 cup mayo
1 teaspoon salt (sea salt or Kosher)
1/4 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