Potato salad with prosciutto and mayonnaise dressing

The recipe for a salad of boiled young potatoes and fried prosciutto ham. Dressed with mayonnaise, green onions, paprika, mustard and apple cider vinegar. Share with friends: Photo Potato salad with prosciutto and mayonnaise dressingFood Photography: Anna Williams Time: 35 min. Difficulty: Easy Servings: 4 – 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml

Ingredients for the recipe:

For salad:

  • 900 gr. young tricolor or potatoes with red peel, cut into quarters
  • 110 gr. dried ham prosciutto, sliced ​​thin sliced
  • 1 tbsp. l extra virgin olive oil
  • Coarse salt

For refueling:

  • 1 tbsp. mayonnaise
  • 2 feathers finely chopped green onions
  • 1/4 Art. crushed mustard
  • 1 tsp Sahara
  • 1/2 tsp sweet paprika
  • 2 tsp cider vinegar
  • Coarse salt and freshly ground pepper

Recipes with similar ingredients: red potato, prosciutto, dry-cured ham, paprika, whole-grain mustard, green onions, mayonnaise, apple cider vinegar

Recipe preparation:

  1. Make a salad: Preheat the oven to 200 degrees. Grease a baking sheet with olive oil and put the prosciutto in one layer. Bake for 12-14 minutes until the fat is melted and the prosciutto becomes crispy. Put the prosciutto on the wire rack and cool completely, then tear into pieces and set aside.
  2. Meanwhile, pour cold water into a large pot, put potatoes and add a pinch of salt. Bring the water to a boil turn down the heat to low and cook for 15 minutes until potatoes will be pierced freely with a fork. (He will continue get ready when you get it out of the water, and you don’t want to get a salad of mashed potatoes!) Drain the water with colander, which set over an empty pan (the stove should be turned off) and allow excess moisture to evaporate from potatoes.
  3. Prepare the dressing: in a large bowl, mix the mayonnaise, green onions, sugar, paprika, mustard and vinegar. Taste it then salt and add a few pinches of pepper.
  4. In a bowl with dressing, add potatoes and mix gently. Put in the refrigerator for at least 1 hour. Sprinkle before serving crispy prosciutto.

Like this post? Please share to your friends:
Leave a Reply

;-) :| :x :twisted: :smile: :shock: :sad: :roll: :razz: :oops: :o :mrgreen: :lol: :idea: :grin: :evil: :cry: :cool: :arrow: :???: :?: :!: