• 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


  1. Gently boil potatoes in salted water until tender, drain and cool, cut in half if larger.
  2. Whisk the mustard with the lemon juice and slowly add the olive oil, mix in chives.
  3. 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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