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: 
Food 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:
- 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.
- 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.
- 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.
- In a bowl with dressing, add potatoes and mix gently. Put in the refrigerator for at least 1 hour. Sprinkle before serving crispy prosciutto.
