Potato and Prosciutto Salad Recipe

Name: Potato and Prosciutto Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 medium red potatoes, unpeeled; 12 lb green beans, trimmed and cut into 2 1/2 inch pieces; 1 red bell pepper, seeded and thinly sliced; 1 ½ cups frozen corn, thawed; 1 (6 ounce) package mozzarella cheese, cut into 1/2 inch cubes; 3 ounces thinly slice prosciutto ham, cut into strips; 3 green onions, sliced; ⅓ cup olive oil; ¼ cup lemon juice; 2 tablespoons water; 1 -2 garlic clove, minced; 1 tablespoon chopped fresh thyme or 1 ½ teaspoons dried thyme; salt and black pepper

Servings: persons

3 medium red potatoes, unpeeled
12 lb green beans, trimmed and cut into 2 1/2 inch pieces
1 red bell pepper, seeded and thinly sliced
1 ½ cups frozen corn, thawed
1 (6 ounce) package mozzarella cheese, cut into 1/2 inch cubes
3 ounces thinly slice prosciutto ham, cut into strips
3 green onions, sliced
⅓ cup olive oil
¼ cup lemon juice
2 tablespoons water
1 -2 garlic clove, minced
1 tablespoon chopped fresh thyme or 1 ½ teaspoons dried thyme
salt and black pepper

1
Cook potatoes in boiling water for 25 minutes or until tender; drain and cool.
2
Cut into 1/2-inch thick slices, and then cut into quarters.
3
Cook green beans in boiling water until tender; drain and cool.
4
Combine potatoes, beans, bell peppers, corn, cheese, ham, and onions in a large bowl.
5
Whisk together lemon juice, water, garlic, and thyme.
6
Slowly pour oil in by a thin stream whisking the whole time.
7
Pour over potato salad and toss to coat.
8
Season with salt and pepper to taste.

910

kcal

Calories

Fat

143

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 13 ingredients. The key ingredients include: 3 medium red potatoes, unpeeled, 12 lb green beans, trimmed and cut into 2 1/2 inch pieces, 1 red bell pepper, seeded and thinly sliced, 1 ½ cups frozen corn, thawed, and more.

Yes, 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.

Potato and Prosciutto Salad

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