Julienned Potato Salad, Blanched for Just 15 Seconds and Tossed in a Truffle Oil Vinaigrette

Steps

1. 1

   Thinly slice the potatoes using a mandoline.

2. 2

   Julienne the sliced potatoes, rinse in cold water to remove starch, then drain through a strainer.

3. 3

   Bring salted water to a boil, blanch the julienned potatoes for just 15 seconds, then immediately transfer to ice water to preserve the crunch.

4. 4

   Remove excess moisture and set aside.

5. 5

   Finely mince the anchovy and garlic.

6. 6

   Mix honey, white balsamic, olive oil, truffle oil, minced anchovy, minced garlic, salt, and pepper to complete the vinaigrette.

7. 7

   Plate the vinaigrette and top with green onion.

8. 8

   Toss the julienned potatoes with the remaining vinaigrette in a mixing bowl and plate.