Potato and prosciutto salad
This potato and prosciutto salad combines tender potatoes with salty prosciutto, tangy capers, and fresh herbs, all dressed with a zesty vinaigrette. It's a versatile dish suitable for lunch or dinner, providing a satisfying blend of flavors.
Cook time 25 min
Prep time 20 min
Ingredients:
6 potatoes1/3 cup capers
3 slices prosciutto
1 cup scallions
1/2 bunch fresh parsley
1/4 cup olive oil
2 tbsp vinegar
2 tsp mustard
Potato and prosciutto salad is a delectable combination that brings together the earthy flavor of potatoes, the salty taste of prosciutto, and the tangy zing of capers and vinegar. This dish is perfect for a light lunch or as a hearty side dish for dinner. The fresh parsley and scallions add a burst of freshness, making this salad a crowd-pleaser for any occasion.
Instructions:
- Start by thoroughly washing the potatoes to remove any dirt.
- Place the potatoes in a large pot and fill it with enough water to cover them.
- Bring the water to a boil, then reduce the heat and simmer the potatoes for about 15-20 minutes, or until they are tender but not falling apart. You can test this by piercing them with a fork—if it goes in easily, they are done.
- Once cooked, drain the potatoes and let them cool slightly. When they are cool enough to handle, peel and cut them into bite-sized pieces.
- While the potatoes are cooling, finely chop the scallions and parsley.
- Cut the prosciutto into small strips or bite-sized pieces.
- Rinse the capers under cold water to remove excess salt and drain them well.
- In a small bowl, whisk together the olive oil, vinegar, and mustard until well combined. Season with salt and pepper to taste.
- In a large mixing bowl, combine the potato pieces, capers, scallions, chopped parsley, and prosciutto.
- Pour the dressing over the salad ingredients.
- Gently toss everything together until the potatoes are evenly coated with the dressing and the other ingredients are well distributed.
- For the best flavor, cover the bowl with plastic wrap and refrigerate the salad for at least 1 hour before serving. This allows the flavors to meld together.
- Serve the potato and prosciutto salad chilled. It can be a side dish or a main dish, depending on your preference.
This potato and prosciutto salad is a beautifully balanced dish that combines different textures and flavors to create a delicious meal. Whether served as a side dish or a main course, this salad will undoubtedly impress your family and friends with its simple yet elegant taste. Follow the tips to ensure the best result, and enjoy the delightful harmony of flavors in every bite.
Potato and prosciutto salad FAQ:
The potatoes are done when they are tender but not falling apart. You can test them by piercing with a fork; it should go in easily without much resistance.
Yes, you can prepare the salad ahead of time. For the best flavor, allow it to chill in the refrigerator for at least 1 hour before serving. This helps the flavors meld together.
A mild vinegar, such as white wine vinegar or apple cider vinegar, works best for the dressing. If you prefer a stronger flavor, balsamic vinegar can also be used.
If you can't find prosciutto, you can substitute it with other cured meats like pancetta or even a smoked ham for a similar flavor profile.
Store any leftover salad in an airtight container in the refrigerator. It should stay fresh for about 2–3 days, but the texture of the potatoes may change slightly.
Cooking Tips:
- Use waxy potatoes like yellow or red potatoes for better texture.
- Allow the potatoes to cool slightly before mixing with other ingredients to maintain a firm texture.
- Blot the capers and prosciutto with a paper towel to remove excess moisture for a better consistency.
- Add the olive oil gradually while mixing to ensure the salad is evenly coated without becoming overly greasy.
- Taste the salad before serving and adjust the mustard, vinegar, or seasoning according to your preference.
Nutrition Facts
6 ServingsCalories 180kcal
Protein 6g
Carbohydrates 36g
Fiber 4.90g
Sugar 2.25g
Fat 11g
More recipes
Cheesy-crust skillet pizza with tomato and basil
Enjoy melty cheesy-crust skillet pizza with fresh tomato and basil.
21 Apr 2026Spiced hazelnut and orange biscotti
Enjoy crunchy spiced hazelnut and orange biscotti, perfect for coffee!
21 Apr 2026Ricotta quiche with prosciutto and semi-dried tomatoes
A creamy ricotta quiche with prosciutto and sun-dried tomatoes.
21 Apr 2026Beet and carrot salad with coriander and sesame salt
A vibrant salad of beets and carrots with a zesty vinaigrette.
21 Apr 2026Garlic cherry tomato pasta with arugula
Easy garlic cherry tomato pasta with arugula, quick to make!
21 Apr 2026