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.