Austrian potato salad with fresh black truffles from East of Paris: The New Cuisines of Austria and the Danube by David Bouley and Mario Lohninger and Melissa Clark (co-author)

  • thyme
  • black truffles
  • balsamic vinegar
  • Champagne vinegar
  • grapeseed oil
  • chicken stock
  • beef stock
  • endive
  • fleur de sel
  • fingerling potatoes
  • mâche
  • porcini mushrooms
  • brin d'amour cheese
  • EYB Comments

    This can also be made with beef consommé from the preceding recipe.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This can also be made with beef consommé from the preceding recipe.

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