- 2 lbs new potatoes
- 6 tbsp olive oil
- 1 tbsp Mustard And Co. Black Truffle Mustard
- juice of ½ lemon or 2 tbsp cider vinegar
- 2 tbsp chopped fresh chives
- Gently boil potatoes in salted water until tender, drain and cool, cut in half if larger.
- Whisk the mustard with the lemon juice and slowly add the olive oil, mix in chives.
- Dress the potatoes with the vinaigrette and season with sea salt and cracked black pepper.
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Truffle Mustard Potato Salad | Biergarten Mantry
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