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Potato Salad with Prosciutto

Updated February 23, 2016
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With the addition of salty ham and fragrant caraway seeds, this hearty salad is full of flavor.

Makes6 servings

Preparation Time10 min

Preparation Time - Text10 mins

Cooking Time25 min

Cooking Time - Text25

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursecold appetizer, side dish

Dietary Considerationcold appetizer, side dish

Mealdinner, lunch

Taste and Texturemeaty, savory

Type of Dishsalad

Ingredients

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

Instructions

Prepare ahead

The salad can be made up to 8 hours ahead.

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.

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.

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.

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.

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