Potato salad can have plenty of mayonnaise and still taste flat. Adding another spoonful may make the coating thicker, but it does not add the contrast that the potatoes need.
Instead, change what goes into the mayo. Parmesan, mustard, lemon juice, and a small amount of white truffle oil turn the basic coating into a dressing with salt, acidity, and a deeper savory taste.
Build the Dressing Around the Mayo
For 500 grams of new potatoes, start with three tablespoons of mayonnaise. Add three tablespoons of finely grated Parmesan, one teaspoon of mustard, one teaspoon of white truffle oil, juice from half a lemon, salt, and pepper.
The truffle oil needs a small amount compared with the mayo. Start with the teaspoon in the recipe, then adjust it to taste rather than pouring in more from the start.
Cook the Potatoes With Lemon
Place the new potatoes in a large saucepan with salt and half a lemon. Boil them for 15 to 20 minutes, checking them with the tip of a knife.
When the knife slides into the potatoes without resistance, drain them and leave them to cool. Cut larger potatoes in half so the pieces are close in size before adding the dressing.
Mix the Dressing Before Adding the Potatoes
Combine the mayonnaise, Parmesan, mustard, truffle oil, lemon juice, salt, and pepper in a bowl before the potatoes go in.
Mixing the dressing first spreads each ingredient through the mayo. The potatoes then get the same combination of cheese, mustard, lemon, and truffle oil instead of picking up concentrated pockets of one ingredient.
Fold the Potatoes Through the Dressing
Add the cooled potatoes to the bowl and fold them through the dressing rather than stirring them hard. Once coated, transfer the salad to a serving dish.
Finish with parsley and more grated Parmesan if wanted. The recipe serves two to four as a side dish and takes the familiar mayo-based potato salad in a different direction without adding more mayonnaise.
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