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Layered potato, artichoke and baby spinach salad
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate potato salad with briny capers, artichokes, and crispy prosciutto.
Ingredients:
  • 1kg Baby Cream Delight potatoes
  • 4 eggs
  • 170g jar marinated artichoke hearts, drained
  • 1/2 red onion, finely chopped
  • 235g (1 cup) whole-egg mayonnaise
  • 20.00 ml drained capers
  • 20.00 ml chopped fresh chives
  • 100g prosciutto slices
  • 150g baby spinach leaves
Instructions:
  • In a saucepan, cover the potatoes with cold water and bring to a boil over high heat. Simmer for 20 minutes or until potatoes are tender. Refresh in cold water and then drain.
  • Place the eggs in a saucepan, cover with cold water, and bring to a boil. Simmer over medium-low heat for 7 minutes. Cool under cold water, then peel and quarter.
  • Slice the potatoes thickly and place them in a large bowl. Combine with artichoke and onion. In a separate small bowl, whisk together mayonnaise, capers, and chives. Pour mixture over the potatoes and toss gently to combine. Season to taste.
  • Preheat a pan over high heat. Cook the prosciutto for 2 minutes per side until evenly golden and crispy. Tear into bite-sized pieces.
  • Assemble the potato mixture, egg, spinach, and prosciutto in a beautiful glass bowl.

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