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

Prosciutto, dill and lemon potato salad

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:

5 potatoes
1000g
1 tbsp olive oil
14g
3 slices prosciutto
50g
1/3 cup capers
60g
2 cups spinach
60g
1/2 cup mayonnaise
120g
1 tbsp dill
16g
2 tbsp lemon zest
30g

Instructions:

1. Cook the Potatoes:
- 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.
2. Prepare the Prosciutto:
- 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.
3. Mix the Salad Dressing:
- In a large mixing bowl, combine the mayonnaise, chopped fresh dill, and lemon zest. Mix well until the ingredients are fully incorporated.
4. Assemble the Salad:
- 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.
5. Season and Serve:
- 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.
6. Enjoy:
- 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 Size220 grams
Energy
Calories 210kcal11%
Protein
Protein 6g4%
Carbohydrates
Carbohydrates 30g9%
Fiber 3.98g10%
Sugar 1.45g1%
Fat
Fat 11g13%
Saturated 1.42g5%
Cholesterol 6mg-
Vitamins
Vitamin A 33ug4%
Choline 24mg4%
Vitamin B1 0.15mg12%
Vitamin B2 0.09mg7%
Vitamin B3 1.89mg12%
Vitamin B6 0.55mg32%
Vitamin B9 40ug10%
Vitamin B12 0.02ug1%
Vitamin C 36mg40%
Vitamin E 0.73mg5%
Vitamin K 66ug54%
Minerals
Calcium, Ca 30mg2%
Copper, Cu 0.23mg26%
Iron, Fe 1.62mg15%
Magnesium, Mg 50mg12%
Phosphorus, P 100mg8%
Potassium, K 810mg24%
Selenium, Se 1.23ug2%
Sodium, Na 410mg27%
Zinc, Zn 0.59mg5%
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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