Yellow bean, potato and black truffle salad


by: Smiley Day

To highlight the flavor of the truffle even more, and balance the sweet/sour/starchy elements, the salad also needs to be more vinegary than usual, so the vinegar has a real presence in the mouth. If you don't have any truffles, you can still make a lovely salad — or, if you can find some geed—quality black truffle and mushroom paste in an Italian deli, add a tablespoon of it to the vinaigrette. In Italy,I would use the yellow Piacentine potatoes, which come from very sandy ground. They have a similar quality to the baby Jersey Royals that we use in London fer this salad when they are in season.


Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 4

8 medium-sized new potatoes

8-9 ounces yellow beans small bunch of chives (cut into batons about 1 1/2 inches long)

1 tablespoon freshly grated Parmesan

2 tablespoons Shallot vinaigrette

3 tablespoons Giorgio's vinaigrette

2-2 1/2 ounces fresh black truffle

salt and pepper

Nutrition Facts
Yellow bean, potato and black truffle salad

Servings Per Recipe: 4

Amount per Serving

Calories: 632

  • Total Fat: 16.4 g
  •     Saturated Fat: 4 g
  •     Trans Fat: 0 g
  • Cholesterol: 16.3 mg
  • Sodium: 213.5 mg
  • Total Carbs: 102.6 g
  •     Dietary Fiber: 24.4 g
  •     Sugars: 5.4 g
  • Protein: 21.8 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Cook the potatoes in their skins in boiling salted water until soft, then drain (it is always best to cook potatoes in their skins, to keep in as much flavor as possible). Peel them if you like (we do this in the restaurant, purely for the look of the salad, but at home I might not bother).

2.  In a separate pan, cook the beans in boiling salted water for about 7 to 9 minutes, until they are slightly overcooked (both the beans and the potatoes should be warm for this salad, so try to make sure they are ready at around the same time). Drain and set aside.

3.  Cut each potato into quarters lengthwise and put them in a bowl with the beans and chives. Season, sprinkle with the Parmesan and toss first with the Shallot vinaigrette, then with Giorgio's vinaigrette. The dressing should be quite sharp to bring out the flavor of the truffle, so add a little more vinegar if necessary.

4.  Arrange the potatoes and beans on serving plates and, at the table at the last minute before serving, grate the black truffle over the top.

related recipes