Lukewarm potato salad with truffle vinaigrette

Name: lukewarm potato salad with truffle vinaigrette
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 400 g potatoes (Vitelotte Noir) bag of 1 1/2 kg; sea salt; 2 tablespoons hazelnuts bag of 45 g; 1 forest outing; 2 twigs celery; 1 tablespoon garlic vinegar; 3 tablespoons olive oil with truffle flavor bottle; freshly ground black pepper

A tasty French recipe. The vegetarian side dish contains the following ingredients: potatoes (Vitelotte Noir) (bag of 1 1/2 kg), sea salt, hazelnuts (bag of 45 g), spring onion, celery, garlic vinegar, olive oil with truffle flavor (bottle) and freshly ground black pepper.

Ingredients

Directions

Drill potatoes under running water and cut into slices of approx.
3/4 cm.
Fry potato slices in approx.
6 minutes in pan with little water and salt.
Chop hazelnuts coarsely and roast golden brown in a dry frying pan.
Do it on board.
Clean the forest onion and cut into rings.
Chopping celery.
In a low bowl, vinegar, oil, salt and pepper until dressing.
Cut out the potato slices, allow to evaporate for about 1 minute and scoop them through dressing.
Gently add hazelnuts, spring onions and celery.
Serve with fried duck breast fillet..