Potato & Stonebarn truffle salad

Ingredients:

• 400g Nicola potatoes
• 2 spring onions thinly sliced
• 200g finely chopped chives
• 100g finely chopped gherkins
• 1 tbl Stonebarn truffle mustard
• 3 egg yoks
• 2 tbls white wine vinegar
• 400ml canola oil
• 2 tbls Stonebarn truffle oil
• 1 Stonebarn truffle in truffle juice

Method:

• To make the aioli, in a blender add the egg yolks, truffle mustard, vinegar and blend at high speed, after a minute turn down the speed to medium, slowly add the canola oil little by little, when emulsified and thick add the truffle oil and adjust the seasoning.
• Peel and cut the potatoes into bite size pieces, boil in salted water until soft, strain until completely dry.
• When the potatoes are room temperature, add the herbs, gherkins and add the aioli to the consistency of your choice, I like the aioli just to coat the potatoes but you can add more if you like and give it a good mix, adjust the seasoning, transfer to a serving bowl and then lastly grate the truffle over the salad.