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Truffled Creamer Potato Salad

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10


  • 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.

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