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Potato and prosciutto salad with aioli
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your barbecue with our modern twist on potato salad: crispy prosciutto and creamy herb aioli!
Ingredients:
  • 1 egg yolk
  • 15.90 gm fresh lemon juice
  • 5.90 gm Dijon mustard
  • 40.00 ml fresh basil leaves
  • 40.00 ml chopped fresh continental parsley
  • 2 tsp chopped fresh chives
  • 1 garlic clove, crushed
  • 125ml (1/2 cup) olive oil
  • 800g baby coliban (chat) potatoes
  • Olive oil, extra, to grease
  • 3 slices prosciutto
Instructions:
  • In a food processor, combine egg yolk, lemon juice, mustard, basil, parsley, chive, and garlic. Blend until finely chopped. Slowly pour in the oil in a steady stream until thickened. Season with salt and pepper to taste.
  • Boil the potatoes in salted water until tender. Drain and let cool for 10 minutes. Cut the potatoes in half.
  • Preheat the grill to high. Lightly oil a baking tray. Arrange prosciutto on the tray. Grill for 2 minutes on each side until golden. Allow it to cool before breaking into small pieces.
  • Mix the potato and aioli in a bowl, then garnish with prosciutto before serving.

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