Name: Prosciutto, dill and lemon potato salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 1kg small coliban potatoes, cut into 3cm pieces; 18.20 gm olive oil; 100g prosciutto; 82.50 ml capers, drained, patted dry with paper towel; 50g baby spinach leaves, shredded; 123.75 gm Basic mayonnaise (see related recipe); 30.00 ml chopped fresh dill; 1/2 lemon, rind finely grated, juiced; 20.00 gm boiling water

Prosciutto, dill and lemon potato salad

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Try my irresistible potato salad - perfect for family gatherings or picnics!

Ingredients:

1kg small coliban potatoes, cut into 3cm pieces
18.20 gm olive oil
100g prosciutto
82.50 ml capers, drained, patted dry with paper towel
50g baby spinach leaves, shredded
123.75 gm Basic mayonnaise (see related recipe)
30.00 ml chopped fresh dill
1/2 lemon, rind finely grated, juiced
20.00 gm boiling water

Instructions:

In a large saucepan, cook the potatoes in cold water until just tender. Drain and transfer to a large bowl.
Heat oil in a large frying pan over medium heat. Cook prosciutto for 2 to 3 minutes on each side until crispy. Transfer to a plate lined with paper towel to cool. In the same pan, cook capers for 4 to 5 minutes until slightly crispy. Transfer to a plate lined with paper towel. Break prosciutto into small pieces.
Combine mayonnaise, dill, lemon rind, lemon juice, and water in a bowl and whisk together until smooth.
Combine dill and lemon mayonnaise, capers, and half of the prosciutto with the potatoes. Mix well. Gently stir in the spinach. Garnish with the remaining prosciutto. Serve and enjoy!

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