Potato Salad With Fennel and Prosciutto Recipe

Name: Potato Salad With Fennel and Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 12 lbs small red potatoes; 1 tablespoon Dijon mustard; 2 teaspoons fresh lemon juice; 1 garlic clove, finely chopped; salt and pepper; 3 tablespoons extra virgin olive oil; 3 scallions, finely chopped; ½ cup fennel, chopped; 2 tablespoons fennel, fronds chopped; 2 12 ounces prosciutto, thinly sliced; 2 tablespoons fresh basil, chopped

Servings: persons

1 12 lbs small red potatoes
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
1 garlic clove, finely chopped
salt and pepper
3 tablespoons extra virgin olive oil
3 scallions, finely chopped
½ cup fennel, chopped
2 tablespoons fennel, fronds chopped
2 12 ounces prosciutto, thinly sliced
2 tablespoons fresh basil, chopped

1
In a large saucepan, combine the potatoes with enough salted water to cover.
2
Bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes.
3
Drain and let cool slightly.
4
Cut into quarters and transfer to a large bowl.
5
Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper.
6
Slowly whisk in the olive oil.
7
Stir in the scallions.
8
Combine the fennel, fennel fronds, prosciutto and basil with the potatoes.
9
Stir in the mustard vinaigrette.

161

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 12 lbs small red potatoes, 1 tablespoon Dijon mustard, 2 teaspoons fresh lemon juice, 1 garlic clove, finely chopped, and more.

Yes, Potato Salad With Fennel and Prosciutto 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 Salad With Fennel and Prosciutto

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