Creamy potato salad with crisp prosciutto
Discover the ultimate creamy potato salad with a delightful twist of crisp prosciutto. This recipe combines tender potatoes, tangy sour cream, and mayonnaise with a hint of tarragon and mustard for a burst of flavor. Perfect for any gathering or a satisfying side dish!
- 26 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 6 Servings
- 7 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 260kcal | 10% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 4.42g | 12% |
| Sugar 2.15g | 2% |
| Fat | |
| Fat 8g | 10% |
| Saturated 2.02g | 7% |
| Cholesterol 12mg | - |
| Vitamins | |
| Vitamin A 16ug | 2% |
| Choline 30mg | 5% |
| Vitamin B1 0.17mg | 15% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 2.16mg | 14% |
| Vitamin B6 0.63mg | 37% |
| Vitamin B9 30ug | 8% |
| Vitamin B12 0.04ug | 2% |
| Vitamin C 40mg | 44% |
| Vitamin E 0.36mg | 2% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 40mg | 3% |
| Copper, Cu 0.23mg | 0% |
| Iron, Fe 1.71mg | 16% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 130mg | 10% |
| Potassium, K 1050mg | 31% |
| Selenium, Se 3.26ug | 6% |
| Sodium, Na 170mg | 11% |
| Zinc, Zn 0.68mg | 6% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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