Creamy Potato and Prosciutto Salad Recipe

Name: Creamy Potato and Prosciutto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 4 ounces sliced prosciutto; 2 pounds baby tricolor or red bliss potatoes, quartered; Kosher salt; 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

Servings: persons

1 tablespoon extra-virgin olive oil
4 ounces sliced prosciutto
2 pounds baby tricolor or red bliss potatoes, quartered
Kosher salt
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

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.
2
Bake until the fat is rendered and the prosciutto is crisp, 12 to 14 minutes.
3
Remove the prosciutto to a rack and let cool completely, then break into pieces and set aside.
4
Meanwhile, fill a large pot with cold water; add the potatoes and a pinch of salt.
5
Bring to a boil, then reduce the heat to medium low and simmer until the potatoes are just fork-tender, about 15 minutes.
6
(The potatoes will continue to cook when you remove them from the water, and you don't want a mushy potato salad!)
7
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.
8
Make the dressing: In a large bowl, whisk the mayonnaise, scallions, sugar, paprika, mustard and vinegar.
9
Taste and then season with salt and a few grinds of pepper.
10
Add the potatoes to the bowl with the dressing and gently toss.
11
Refrigerate at least 1 hour.
12
Sprinkle the crispy prosciutto on top before serving.
13
Photograph by Anna Williams

633

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 4 ounces sliced prosciutto, 2 pounds baby tricolor or red bliss potatoes, quartered, Kosher salt, and more.

Yes, Creamy Potato and Prosciutto Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Creamy Potato and Prosciutto Salad

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