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!
- 07 Apr 2025
- Cook time 20 min
- Prep time 15 min
- 6 Servings
- 8 Ingredients
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.
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 Facts | |
|---|---|
| Serving Size | 220 grams |
| Energy | |
| Calories 210kcal | 11% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 3.98g | 10% |
| Sugar 1.45g | 1% |
| Fat | |
| Fat 11g | 13% |
| Saturated 1.42g | 5% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 33ug | 4% |
| Choline 24mg | 4% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.09mg | 7% |
| Vitamin B3 1.89mg | 12% |
| Vitamin B6 0.55mg | 32% |
| Vitamin B9 40ug | 10% |
| Vitamin B12 0.02ug | 1% |
| Vitamin C 36mg | 40% |
| Vitamin E 0.73mg | 5% |
| Vitamin K 66ug | 54% |
| Minerals | |
| Calcium, Ca 30mg | 2% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.62mg | 15% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 810mg | 24% |
| Selenium, Se 1.23ug | 2% |
| Sodium, Na 410mg | 27% |
| Zinc, Zn 0.59mg | 5% |
| Water | |
| Water 160g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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