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Potato Salad with Prosciutto

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With the addition of salty ham and fragrant caraway seeds, this hearty salad is full of flavor

Prep Time: 10M

Cooking Time: 25M

Serves: makes 6 servings

Ingredients:

  • 1 1/2 lb ( 675g) small new potatoes
  • salt
  • 1 tbsp caraway seeds
  • 6 slices prosciutto, cut into thin strips
  • 3 tbsp chopped parsley

For the dressing

  • 2/3 cup sour cream
  • 2 shallots or scallions, finely chopped
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, minced
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
Potato Salad with Prosciutto photo

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Directions:

  1. Place the potatoes in a large saucepan, cover with lightly salted cold water, and bring to a boil over high heat. Reduce the heat to medium and cover. Simmer for about 15 minutes, or until tender. Drain and let cool.
  2. Meanwhile, heat a small frying pan over medium-high heat. Add the caraway seeds and cook, stirring almost constantly, for 1-2 minutes, or until lightly toasted. Transfer to a plate.
  3. To make the dressing, whisk the sour cream, shallots, vinegar, mustard, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper.
  4. Cut each potato in half and put in a large bowl. Add the caraway seeds, prosciutto, 2 tbsp of the parsley, and the dressing. Toss gently to combine. Transfer to a serving platter and scatter with the remaining chopped parsley.
Tips:
  • Prepare ahead: The salad can be made up to 8 hours ahead.

excerpted from:

Excerpted from The Illustrated Kitchen Bible.
Copyright © 2008 Dorling Kindersley Limited.
Buy this book now!

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