# 🥔🌿 Creamy Herb-Truffle Potato Salad

A creamy, herb-infused potato salad built for deep flavor and comfort. Yukon Gold potatoes are boiled in a seasoned broth with rosemary, sage, lemon pepper, garlic, onion, paprika, and a touch of black truffle olive oil, allowing the flavors to soak directly into the cubes. After a gentle warm toss with a lighter finishing blend of herbs, the potatoes are coated in mayonnaise for a rich, creamy texture that still holds structure. Finished with a drizzle of truffle oil and a hint of acidity for balance, this potato salad delivers earthy, savory depth with a smooth, restaurant-style finish.

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% Daily Values based on a 2,000 calorie diet

Step 1

1. Prep the Potatoes Wash potatoes thoroughly. Peel if desired. Cut into 1–1½ inch cubes for a firm, structured texture.

Step 2

2. Infused Boil Add potatoes to a large pot. Add all Boiling Seasoning ingredients. Pour in 8–10 cups water, ensuring potatoes are covered by 1–2 inches. Bring to a boil over medium-high heat. Reduce slightly and maintain a steady boil for 15–20 minutes. Doneness check: Potatoes should be fork-tender but still hold their shape.

Step 3

3. Drain and Rest Drain potatoes thoroughly. Let sit for 3–5 minutes to release excess moisture.

Step 4

4. Season While Warm Transfer warm potatoes to a mixing bowl. Add all Finishing Seasoning ingredients. Toss gently to coat evenly without breaking the cubes.

Step 5

5. Add Mayonnaise (Controlled Method) Add ½ cup mayonnaise and fold gently until coated. Let sit for 5 minutes to allow potatoes to absorb the dressing. Check texture and creaminess: If satisfied → proceed If you want it creamier → add additional mayo gradually (up to ¾ cup total)

Step 6

6. Final Flavor Balance Drizzle ½–1 tsp black truffle olive oil and fold gently. Optional: add ½–1 tsp white vinegar or lemon juice for brightness. Taste and adjust salt if needed.

Step 7

7. Finish and Serve Lightly sprinkle paprika on top (optional). Serve warm or chilled.

Step 8

Larger potato cubes prevent breakage during mixing. Do not overmix to maintain structure. Mayo added while potatoes are slightly warm helps better absorption and flavor.