Creamy Potato and Prosciutto Salad

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Cook: 30 min
  • Yield: 4 to 6 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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