← Back to Search Results
American, Italian
Potato Salad with Prosciutto

Photo by:
Comments: 0
 

Recipe

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

Ingredients

  • 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

Directions

 

 

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%)
668mg
37mg
7g
2g
3g
20g
24mg (8%)
734mg (31%)
4g (22%)
13g (21%)
1mg (8%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
lidias-italy Lidia's Italy
by Lidia Bastianich
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
a-new-way-to-cook A New Way to Cook
by Sally Schneider
cook-with-jamie Cook with Jamie
by Jamie Oliver
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?