Creamy Potato and Prosciutto Salad

Total Time:
35 min
5 min
30 min

4 to 6 servings

  • For the salad:
  • 1 tablespoon extra-virgin olive oil
  • 4 ounces sliced prosciutto
  • 2 pounds baby tricolor or red bliss potatoes, quartered
  • Kosher salt
  • For the dressing:
  • 1 cup mayonnaise
  • 2 scallions, finely chopped
  • 1 teaspoon sugar
  • 1/2 teaspoon sweet paprika
  • 1/4 cup stone-ground mustard
  • 2 teaspoons apple cider vinegar
  • Kosher salt and freshly ground pepper
  • Make the salad: Preheat the oven to 400 degrees F. Brush a baking sheet with the olive oiland arrange the prosciutto in a single layer. Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes. Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.

  • Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt. Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes. (The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!) Drain in a colander, then place the colander over the now-empty pot, off the heat, to allow the excess moisture to evaporate from the potatoes.

  • Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar. Taste and then season with salt and a few grinds of pepper.

  • Add the potatoes to the bowl with the dressing and gently toss. Refrigerate at least 1 hour. Sprinkle the crispy prosciutto on top before serving.

  • Photograph by Anna Williams

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