Prosciutto, dill and lemon potato salad
Discover a delightful Prosciutto, Dill, and Lemon Potato Salad that combines tender potatoes, crispy prosciutto, tangy capers, and fresh spinach, all tossed in a creamy dill and lemon zest mayonnaise dressing. Perfect for a flavorful and refreshing side dish!
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!
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.
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.
Nutrition per serving
6 ServingsCalories 210kcal
Protein 6g
Carbohydrates 30g
Fiber 3.98g
Sugar 1.45g
Fat 11g
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