Servings: Makes 2 servings
2 1/2 cups small creamer potatoes
3 tablespoons chopped chives
2 tablespoons sour cream
2 teaspoons black truffle oil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1. In a large saucepan, combine potatoes and water to cover. Bring to a boil over medium-high heat. Reduce heat, and simmer for about 6 minutes, or until potatoes are tender. Drain, and cool slightly.
2. Cut potatoes in half; place in a medium bowl. Add chives, sour cream, truffle oil, salt, and pepper, tossing gently to coat. Serve warm.
Recipe Courtesy of Cooking with Paula Deen Magazine