Creamy potato salad with crisp prosciutto
This creamy potato salad features tender potatoes mixed with a tangy dressing and topped with crispy prosciutto for added savoury crunch. Ideal for gatherings, it offers a delightful balance of flavours and textures.
Cook time 20 min
Prep time 10 min
Ingredients:
6 potatoes1/3 cup mayonnaise
1/3 cup sour cream
1 tbsp vinegar
2 tbsp tarragon (estragon)
2 tbsp mustard
3 slices prosciutto
Creamy potato salad with crisp prosciutto is a delightful dish that combines the comforting flavors of creamy potatoes and tangy dressing with the savory, salty crunch of prosciutto. Perfect for picnics, barbecues, or as a side dish for any meal, this recipe is sure to become a favorite.
Instructions:
- Begin by washing and peeling the potatoes.
- Cut the potatoes into bite-sized cubes.
- Place the potato cubes in a large pot and cover with cold water.
- Add a pinch of salt to the water.
- Bring the water to a boil over high heat, then reduce the heat to medium and cook the potatoes until they are tender when pierced with a fork (approximately 10-12 minutes).
- Once cooked, drain the potatoes in a colander.
- Allow them to cool to room temperature or refrigerate them to speed up the process.
- While the potatoes are cooking, preheat your oven to 375°F (190°C) or use a skillet over medium heat.
- Arrange the prosciutto slices in a single layer on a baking sheet lined with parchment paper, or directly on the skillet.
- Bake or fry until the prosciutto is crispy and light brown, about 10 minutes in the oven or 3-4 minutes per side in the skillet.
- Remove from heat and allow to cool. Once cool, crumble the prosciutto into small pieces.
- In a large mixing bowl, combine the mayonnaise, sour cream, vinegar, chopped tarragon, and mustard.
- Stir well until all the ingredients are thoroughly mixed.
- Once the potatoes are cool, add them to the bowl with the dressing.
- Gently toss the potatoes until they are evenly coated with the dressing.
- Sprinkle the crumbled prosciutto over the top of the potato salad.
- Gently fold the prosciutto into the salad to distribute it evenly.
- For the best flavor, cover the salad and refrigerate it for at least 1 hour before serving.
- Serve cold as a side dish.
This creamy potato salad with crisp prosciutto is a versatile dish that can elevate any meal. Its combination of textures and flavors is both satisfying and refreshing, making it an excellent choice for any occasion. Enjoy this delicious recipe and the compliments it will surely garner!
Creamy potato salad with crisp prosciutto FAQ:
Store leftover potato salad in an airtight container in the refrigerator. It should be consumed within 3-5 days for optimal freshness.
The potatoes are done cooking when they are tender enough to be easily pierced with a fork, usually around 10-12 minutes after boiling.
Yes, you can substitute prosciutto with crispy bacon or turkey bacon for a similar texture and flavor.
Use medium-sized potatoes for uniform cooking and easy cubing. This will ensure consistent texture in your salad.
For a vegan option, substitute mayonnaise and sour cream with plant-based alternatives, ensuring they are compatible in flavor and texture.
Tips:
- Choose a waxy potato variety like Yukon Gold or Red Bliss for the best texture.
- Boil the potatoes until they are just tender, not mushy, to maintain a good texture.
- For an extra burst of flavor, let the salad sit in the refrigerator for an hour before serving.
- Add other crunchy vegetables like celery or radish for additional texture if desired.
Nutrition per serving
6 ServingsCalories 260kcal
Protein 8g
Carbohydrates 40g
Fiber 4.42g
Sugar 2.15g
Fat 8g
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