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Creamy potato salad with crisp prosciutto

  • 0:10 Prep
  • 0:20 Cook
  • 6 Servings


  • 1.5kg Kipfler potatoes, peeled (see note)
  • 85g (1/3 cup) whole-egg mayonnaise
  • 85g (1/3 cup) low-fat sour cream
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons wholegrain mustard
  • 8 thin slices prosciutto
  • Chopped fresh chives, extra, to serve


  • 1
    Place potatoes in a saucepan of salted cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12-15 minutes or until just tender. Drain. Set aside to cool completely.
  • 2
    Combine the mayonnaise, sour cream, vinegar, tarragon, chives and mustard in a small bowl.
  • 3
    Cut the potatoes in half lengthways. Place in a large bowl. Add the mayonnaise mixture and gently toss to coat.
  • 4
    Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the prosciutto, in a single layer, on the lined tray. Bake for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Break into coarse pieces.
  • 5
    Place the potato salad in a serving bowl. Top with the prosciutto and extra chives to serve.

Source: taste.com.au


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