Creamy Potato and Prosciutto Salad

This tri-color potato salad gets a contrasting texture from crispy prosciutto combined with creamy mayo.

Prep time:
Cook time:
Serving size: 4
Calories per serving: 568

for the salad:
1 tablespoon extra-virgin olive oil
4 ounces sliced prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered
kosher salt
for the dressing:
1 cup mayonnaise
2 scallions, finely chopped
1 teaspoon sugar
1/2 teaspoon sweet paprika
1/4 cup stone-ground mustard
2 teaspoons apple cider vinegar
kosher salt and freshly ground pepper

Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.

Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.

Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.

Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.


Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Add Recipe to Cook'n

Subscribe to Cook'n Premium and get newsletter articles like this each week!

blog comments powered by Disqus