Ingredients:

For the Potato Salad:

• 1 kg (about 2.2 lbs) small Yukon Gold or Fingerling potatoes, washed and scrubbed

• 2 tablespoons truffle oil

• 1 tablespoon white truffle paste

• Salt and black pepper, to taste

For the Chive Aioli:

• 1 cup mayonnaise

• 2 tablespoons Dijon mustard

• 3 tablespoons fresh chives, finely chopped

• 1 clove garlic, minced

• Juice of half a lemon

• Salt and white pepper, to taste

For Garnish:

• 100g (about 3.5 oz) high-quality smoked salmon, thinly sliced

• Fresh chives, for garnish

• Microgreens or arugula, for a bed

Instructions:

1. Prepare the Potatoes:

• Boil the potatoes in salted water until fork-tender. Drain and let them cool slightly.

2. Truffle Infusion:

• While the potatoes are still warm, cut them into bite-sized pieces and transfer to a large bowl.

• Drizzle truffle oil and spoon white truffle paste over the warm potatoes. Gently toss to coat evenly. The warmth of the potatoes will allow them to absorb the truffle flavors.

3. Chive Aioli:

• In a separate bowl, whisk together mayonnaise, Dijon mustard, chopped chives, minced garlic, lemon juice, salt, and white pepper. Adjust the seasoning to your liking.

4. Combine and Chill:

• Add the chive aioli to the truffle-infused potatoes. Gently fold until the potatoes are well coated with the aioli. Allow the flavors to meld by refrigerating the salad for at least 2 hours.

5. Assemble:

• Create a bed of microgreens or arugula on each serving plate.

• Spoon the truffle-infused potato salad onto the greens.

6. Garnish:

• Lay thin slices of smoked salmon artfully on top of the potato salad.

• Garnish with fresh chives.

7. Serve:

• Serve the truffle-infused potato salad chilled, allowing the flavors to shine.

This potato salad combines the earthy aroma of truffles, the creaminess of chive aioli, and the smoky richness of salmon, creating a gourmet dish worthy of a Michelin star experience.