Warm roast potato salad
18 Apr 2025
Cook time 60 min
Prep time 10 min
Cook time 60 min
Prep time 10 min
Ingredients:
6 potatoes3 slices prosciutto
2 tbsp olive oil
1/3 cup sour cream
1/3 cup mayonnaise
1 tbsp lemon juice
1 tbsp capers
1 tbsp fresh parsley
1 tbsp basil
Instructions:
1. Preheat Oven and Prepare Potatoes:
Preheat your oven to 200°C (400°F). Wash the potatoes thoroughly and cut them into bite-sized chunks. Pat dry with a paper towel.
Preheat your oven to 200°C (400°F). Wash the potatoes thoroughly and cut them into bite-sized chunks. Pat dry with a paper towel.
2. Roast Potatoes:
Place the potato chunks on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the potatoes to ensure they are evenly coated with the oil. Spread them out in a single layer.
Place the potato chunks on a baking sheet. Drizzle with 2 tablespoons of olive oil and season with salt and pepper to taste. Toss the potatoes to ensure they are evenly coated with the oil. Spread them out in a single layer.
3. Roasting Time:
Roast the potatoes in the preheated oven for about 35-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even roasting.
Roast the potatoes in the preheated oven for about 35-40 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Stir the potatoes halfway through the cooking time to ensure even roasting.
4. Prepare Prosciutto:
While the potatoes are roasting, heat a small pan over medium heat. Add the slices of prosciutto and cook until they are crispy, about 2-3 minutes on each side. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the prosciutto into small pieces.
While the potatoes are roasting, heat a small pan over medium heat. Add the slices of prosciutto and cook until they are crispy, about 2-3 minutes on each side. Remove from the pan and place on a paper towel to drain. Once cooled, crumble the prosciutto into small pieces.
5. Make the Dressing:
In a large bowl, combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon capers (rinsed and drained), 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped basil. Mix well until smooth and creamy.
In a large bowl, combine 1/3 cup sour cream, 1/3 cup mayonnaise, 1 tablespoon lemon juice, 1 tablespoon capers (rinsed and drained), 1 tablespoon chopped fresh parsley, and 1 tablespoon chopped basil. Mix well until smooth and creamy.
6. Combine Ingredients:
Once the potatoes are done roasting, remove them from the oven and let them cool slightly for about 5 minutes. Add the warm potatoes to the bowl with the dressing and gently toss to coat them evenly.
Once the potatoes are done roasting, remove them from the oven and let them cool slightly for about 5 minutes. Add the warm potatoes to the bowl with the dressing and gently toss to coat them evenly.
7. Add Prosciutto:
Gently fold in the crumbled crispy prosciutto.
Gently fold in the crumbled crispy prosciutto.
8. Serve:
Transfer the warm roast potato salad to a serving dish. Garnish with additional chopped parsley and basil if desired. Serve immediately.
Transfer the warm roast potato salad to a serving dish. Garnish with additional chopped parsley and basil if desired. Serve immediately.
Nutrition per serving
8 ServingsCalories 180kcal
Protein 4.76g
Carbohydrates 27g
Fiber 3.24g
Sugar 1.58g
Fat 9g
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