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Creamy potato salad with crisp prosciutto
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Delicious potato salad with crispy prosciutto.
Ingredients:
  • 1.5kg Kipfler potatoes, peeled (see note)
  • 85g (1/3 cup) whole-egg mayonnaise
  • 85g (1/3 cup) low-fat sour cream
  • 20.00 ml white wine vinegar
  • 40.00 ml chopped fresh tarragon
  • 40.00 ml chopped fresh chives
  • 46.80 gm wholegrain mustard
  • 8 thin slices prosciutto
  • Chopped fresh chives, extra, to serve
Instructions:
  • Submerge potatoes in a saucepan of cold water seasoned with salt. Bring to a boil over high heat, then reduce to medium heat. Boil for 12-15 minutes until potatoes are tender but not mushy. Drain and let cool completely.
  • Mix together the mayonnaise, sour cream, vinegar, tarragon, chives, and mustard in a small bowl.
  • Halve the potatoes lengthwise and transfer them to a spacious bowl. Drizzle the mayonnaise mixture over them and delicately mix to ensure they're evenly coated.
  • Preheat your oven to 200°C. Line a large baking tray with non-stick baking paper. Arrange the prosciutto in a single layer on the tray. Bake for 5 minutes until crisp. Transfer the crispy prosciutto to a paper towel-lined plate to cool. Break into coarse pieces and set aside.
  • Transfer the potato salad to a beautiful serving bowl. Sprinkle generously with crispy prosciutto and freshly chopped chives before presenting to your guests.

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