Potato Salad with Porcini Mushroom & Truffle Salami


Serves 4 as a main 6 as a side.

150g The Hungarian Artisan Co. Porcini Mushroom & Truffle Salami, sliced

  • 3 free range eggs
  • 500g agria potatoes
  • 250g green beans, trimmed
  • 3 large radishes, thinly sliced
  • 50g kalamata olives
  • 1/2 cup toasted walnuts
  • 2 heads of baby cos lettuce


  • 100ml fresh orange juice
  • 1 teaspoon honey
  • 100ml olive oil
  • 50ml red wine vinegar
  • 1/2 tsp salt
  • 1 heaped tsp wholegrain mustard


  • In a large saucepan boil the potatoes until tender. Then drain and cool.
  • Bring water in a small saucepan to a boil and add the eggs. Cook for 8 minutes then run under cold water and peel the shell from the eggs.
  • Blanch the green beans in water for 4 minutes until just tender. Then cool under running cold water. Drain.
  • Thinly slice the radishes.
  • To make the dressing.
  • Add the orange juice and honey to a small saucepan.
  • On a high heat reduce until syrupy. (roughly 10 minutes).
  • Turn off the heat, add the remaining ingredients and whisk together to emulsify.
  • When all the elements are ready, heat a large frying pan to hot and quickly fry the Porcini salami for 2 minutes on each side. Assemble the salad on a serving dish and drizzle over the dressing.

beautifully artisan, hand crafted to perfection.