1 Video | Photo: Creamy Potato and Prosciutto Salad Recipe
Ingredients
- 1 tablespoon olive oil
- 4 ounces prosciutto
- 2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
For the Dressing:
- 2 scallions, finely chopped
- 1 teaspoon sugar
- 1 cup mayonnaise
- 1/2 teaspoon sweet paprika
- 1/4 cup stone-ground mustard
- 2 teaspoons apple cider vinegar
Directions
Kosher salt and freshly ground black pepper
Heat the oven to 400 degrees F.
Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don't want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.
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By Skitzoid Lady
Tampa Bay Area, FL
on May 29, 2012
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Seriously good. I don't generally eat potatoes because I'm on the South Beach diet, but had a wild hankering yesterday. I happened to have prosciutto in the fridge from a recipe I made the day before. I'm not just joking. That stuff oven-baked is out of this world!!! Everyone kept picking at it. I used regular red potatoes, and quartered them, but some of them came out just a tad undercooked. I'll have to work on that next time I make this. I didn't use as much mustard as the recipe called for, but only because hubby isn't fond of that flavor. This was super, super good! I'm definitely adding this to my recipe box.
By girltrying2cook
Orange County ...
on May 20, 2012
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Ridiculous. I followed recipe exactly and was shocked when I tasted it. The hot mustard taste was so overwhelming it was not edible. Completely ruined my surprise planned dinner for my BF. I am not kitchen savvy so I made sure to follow all directions. I'm sure the 1/4 cup stone ground mustard is a mis-type but I didn't know this before I made it. I have never used this ingredient before and had no idea how strong it was. Possibly a great recipe but as written it is a disaster. Off to McD's we go!
By mardavnya_8194472
Jackson Heights, NY
on April 16, 2012
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Excellent! This recipe was a big hit with my family. It was simple, easy and the prosciutto crunch with the potato was great! This will be a regular alternative to my Mother's Famous Potato Salad. Thanks.
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