Potato Salad with Prosciutto
With the addition of salty ham and fragrant caraway seeds, this hearty salad is full of flavor. The salad can be made up to 8 hours ahead.
Preparation Time10 min
Cooking Time25 min
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionBuffet, Casual Dinner Party, Family Get-together
Recipe CourseCold Appetizer, Side Dish
Taste and TextureMeaty, Savory
Type of DishSalad
- 1½ lb (675g) small new potatoes
- 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
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.
2008 Dorling Kindersley