1 Cook your potato with skin in salted water. Peel them and slice them and put them in a salad bowl. Season them while still warm with the white wine, vinegar, oil and salt and pepper. Give it a stir. Then, add the 2/3 of the truffles cut in small batons. Cut the rest of them in very fine slices.
2 Keep your salad at this temperature for a couple of hours.
Then, arrange your salad on a nice tray with the slices of truffle around them and finish with finely chopped chives.
Your guests will be amazed!
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