Prosciutto, dill and lemon potato salad
This Prosciutto, Dill, and Lemon Potato Salad features tender potatoes mixed with crispy prosciutto, tangy capers, and creamy dressing. It's a refreshing and flavorful side dish perfect for gatherings.
Cook time 20 min
Prep time 15 min
Ingredients:
5 potatoes1 tbsp olive oil
3 slices prosciutto
1/3 cup capers
2 cups spinach
1/2 cup mayonnaise
1 tbsp dill
2 tbsp lemon zest
This Prosciutto, Dill, and Lemon Potato Salad is a delightful twist on the classic potato salad. It's a perfect combination of creamy, tangy, and savory flavors that make it a great addition to any meal. Whether you're hosting a summer BBQ or looking for a new side dish, this recipe is sure to impress your guests with its unique blend of ingredients.
Instructions:
- Place the peeled and diced potatoes in a large pot and cover them with cold water. Bring the water to a boil over high heat.
- Reduce the heat to medium and let the potatoes simmer for about 10-15 minutes, or until they are fork-tender. Be careful not to overcook them.
- Drain the potatoes and set them aside to cool.
- While the potatoes are cooking, heat 1 tablespoon of olive oil in a skillet over medium-high heat.
- Add the chopped prosciutto and cook until it becomes crispy, about 4-5 minutes.
- Once crispy, transfer the prosciutto to a paper towel-lined plate to drain any excess oil.
- In a large mixing bowl, combine the mayonnaise, chopped fresh dill, and lemon zest. Mix well until the ingredients are fully incorporated.
- Once the potatoes have cooled to room temperature, add them to the bowl with the mayonnaise mixture.
- Gently stir in the capers, roughly chopped spinach, and crispy prosciutto. Mix until all ingredients are evenly coated with the dressing.
- Taste the salad and add salt and pepper as needed.
- Serve the potato salad immediately, or refrigerate it for an hour to let the flavors meld together.
- Garnish with additional dill or lemon zest if desired, and enjoy your Prosciutto, Dill, and Lemon Potato Salad!
This Prosciutto, Dill, and Lemon Potato Salad is a flavorful and refreshing dish that adds a unique twist to traditional potato salad. The combination of crispy prosciutto, tangy capers, fresh dill, and zesty lemon will leave your taste buds tingling. Serve it as a side dish or a light lunch, and enjoy the compliments that are sure to come your way.
Prosciutto, dill and lemon potato salad FAQ:
Cook the diced potatoes for about 10-15 minutes in boiling water, or until they are fork-tender. Be careful not to overcook them.
Yes, you can prepare this salad ahead of time. It's recommended to refrigerate it for about an hour before serving to let the flavors meld.
If you're looking for a substitute for prosciutto, consider using cooked bacon or pancetta for a similar savory flavor. For a vegetarian option, you could omit the meat altogether.
Store any leftover potato salad in an airtight container in the refrigerator. It should be consumed within 3-4 days for the best quality.
Waxy potatoes like Yukon Gold or red potatoes work well for potato salad as they hold their shape and texture. Avoid starchy potatoes like Russets, which may become too mushy.
Cooking Tips:
- Choose waxy potatoes like Yukon Gold or Red Bliss for the best texture; they hold their shape well after boiling.
- To save time, boil the potatoes whole with their skins on, then peel once they’re cool enough to handle.
- For a more intense lemon flavor, you can add a bit of lemon juice along with the lemon zest.
- If you prefer a lighter dressing, you can substitute some or all of the mayonnaise with Greek yogurt.
- Toast the prosciutto slices until they are crisp for added texture and flavor.
- Mix the salad ingredients while the potatoes are still slightly warm so they absorb the flavors better.
Nutrition Facts
6 ServingsCalories 210kcal
Protein 6g
Carbohydrates 30g
Fiber 3.98g
Sugar 1.45g
Fat 11g
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