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Creamy braai potato salad with crispy bacon and spring onions drizzled with Wilson's Foods White Truffle Oil

Braai Potato Salad with White Truffle Oil

The side dish that quietly steals the show. Creamy, warm potato salad finished with a drizzle of Wilson's Foods White Truffle Oil — it's the kind of thing people ask about before they even finish their plate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Side Dish
Cuisine: South African
Ingredients Method Notes

Ingredients
  

  • 1 kg baby potatoes halved
  • 30 ml Wilson's Foods White Truffle Oil
  • 150 ml good quality mayonnaise
  • 100 ml sour cream
  • 2 cloves garlic crushed
  • 15 ml Dijon mustard
  • 4 rashers streaky bacon grilled crispy and crumbled
  • 3 spring onions finely sliced
  • 15 g fresh flat-leaf parsley roughly chopped
  • sea salt and freshly cracked black pepper

Method
 

  1. Place the baby potatoes in a large pot of well-salted cold water. Bring to the boil and cook for 15–18 minutes until just tender when pierced with a knife — you want them cooked through but still holding their shape. Drain well and allow to steam dry for a few minutes.
  2. While the potatoes are still warm, place them in a large bowl. Drizzle over half the Wilson's Foods White Truffle Oil and toss gently — the warm potatoes will absorb the oil and its flavour. Season with salt and pepper.
  3. In a separate bowl, mix together the mayonnaise, sour cream, crushed garlic and Dijon mustard until smooth. Taste and adjust the seasoning.
  4. Pour the dressing over the warm potatoes and fold gently to combine — you want everything coated but not broken up.
  5. Scatter over the crumbled bacon, spring onions and parsley. Drizzle the remaining Wilson's Foods White Truffle Oil over the top just before serving. Don't mix it in — let it sit on the surface where it will do the most good.

Notes

Wilson's Foods White Truffle Oil is a finishing oil — always add it at the end, never during cooking. A little goes a long way, so taste as you drizzle. This salad is best served warm or at room temperature. If making ahead, hold back the bacon and the final truffle oil drizzle and add them just before serving.