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American, Italian
Potato Salad with Prosciutto Recipe-962

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

Yield: Makes 6 servings
Prep time: 10 Mins
Cooking time: 25 Mins


  • 1½ 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




Prepare ahead

The salad can be made up to 8 hours ahead.

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.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 6 servings and 1/8 teaspoon added salt per serving.

225kcal (11%)
57mg (6%)
14mg (23%)
56mcg RAE (2%)
24mg (8%)
734mg (31%)
4g (22%)
13g (21%)
1mg (8%)

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