Frisée Salad With Creamy Truffle Vinaigrette

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2 Tbs. vegan mayonnaise

1 1/2 tsp. white truffle oil

1 1/2 tsp. chopped fresh chives

1/2 tsp. Dijon mustard

1/4 tsp. sherry vinegar

2 Tbs. olive oil

3 large Yukon gold potatoes, diced

2 Tbs. canola or safflower oil

2 heads frisée lettuce, leaves left whole (8 cups)

2 medium tomatoes, cut into wedges

1 bunch French breakfast radishes or red radishes, quartered lengthwise (1 cup)

1 cup roasted pistachios, crushed

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