1. Place the new potatoes in a large saucepan, cover with water, add generous salt and half a lemon, and bring to a boil.

2. Cook the potatoes for 15–20 minutes, or until tender and a knife slides easily into the center.

3. Drain the potatoes and allow them to cool. Halve any larger potatoes so all pieces are bite-sized.

4. In a bowl, combine the mayonnaise, Parmesan, Dijon mustard, truffle oil and fresh lemon juice.

5. Season the dressing with salt and black pepper, then mix until smooth and creamy.

6. Gently fold the cooled potatoes into the dressing, taking care not to break them apart.

7. Transfer the potato salad to a serving dish and garnish with fresh parsley and additional Parmesan if desired.

8. Serve as a side dish with your favorite barbecue, grilled meal or summer picnic.