New Potato Salad with Truffle Oil
2 lbs. new potatoes
½ c. celery, chopped
1 cup Vidalia onions, chopped
½ c. fresh chives, chopped
2 cups chicken broth
½ lemon, juice of
1 T. OLIVE MILL white truffle oil
Salt and pepper to taste
Boil potatoes in water until knife inserted in center comes out easily, about 15 minutes. Drain, cool and slice. Place in a large bowl. Meanwhile, boil chicken broth until it is reduced to ½ c. about 15 minutes. Pour over potatoes, toss. Add onions, celery and chives, toss. Mix lemon juice and truffle oil, pour over potatoes, season with salt and pepper.
