4 cups (1 litre) assorted colour baby potatoes

2 slices bacon, cut into pieces

2 tablespoons (30 ml) olive oil

3/4 lb (350 g) mixed mushrooms (white button mushrooms, oyster mushrooms), quartered

1 teaspoon (5 ml) truffle oil (optional)

2 tablespoons (30 ml) lemon juice

2 tablespoons (30 ml) chopped fresh chives

Salt and pepper

In a large pot of salted water, cook the potatoes until tender. Drain. Let cool and cut into quarters. Set aside.

In a large skillet, brown the bacon in the olive oil. Add the mushrooms and cook until golden brown. Add oil, if needed. Season with salt and pepper.

In a large bowl, combine the potatoes, mushrooms, truffle oil, and lemon juice. Adjust the seasoning. Toss to combine and let rest for about 15 minutes before serving. Sprinkle with the chives.

Serve the salad at room temperature.

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