Potato salad with prosciutto and mayonnaise dressing
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
A recipe for a salad made with boiled new potatoes and fried prosciutto ham. Dressed with mayonnaise, green onions, paprika, mustard, and apple cider vinegar.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
For the salad:
- 900 g of young tri-color or red-skinned potatoes, cut into quarters
- 110 g dry-cured prosciutto ham, thinly sliced
- 1 tbsp. extra virgin olive oil
- Coarse salt
For filling:
- 1 cup mayonnaise
- 2 green onions, finely chopped
- 1/4 cup crushed grain mustard
- 1 teaspoon of sugar
- 1/2 tsp sweet paprika
- 2 teaspoons apple cider vinegar
- Coarse salt and freshly ground pepper
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Cooking the dish according to the recipe:
- Prepare the salad: Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit). Grease a baking sheet with olive oil and spread the prosciutto in a single layer. Bake for 12-14 minutes, until the fat has rendered and the prosciutto is crispy. Transfer the prosciutto to a wire rack and cool completely, then tear into pieces and set aside.
- Meanwhile, fill a large saucepan with cold water, add the potatoes and a pinch of salt.
Bring the water to a boil, reduce the heat to low, and simmer for 15 minutes, until the potatoes are tender and easily pierced with a fork. (They will continue to cook after you remove them from the water—you don't want to end up with mashed potato salad!) Drain the water using a colander placed over an empty saucepan (with the stove off) and allow the excess moisture to evaporate from the potatoes. - Prepare the dressing: In a large bowl, mix mayonnaise, green onions, sugar, paprika, mustard, and vinegar. Taste, then add salt and a few pinches of pepper.
- Add the potatoes to the bowl with the dressing and toss gently. Refrigerate for at least 1 hour. Sprinkle with crispy prosciutto before serving.
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