Crispy, salty pieces of prosciutto give this really simple Potato Salad, using everyday ingredients, a special touch.
I always find it funny how things I couldn’t stand the thought of eating when I was younger are now things that I enjoy. Potato Salad is one such thing. The thought of cold potatoes covered in mayonnaise would make me turn my nose up in disgust.
It only changed fairly recently really. When I met my (now) hubby, one of the first things I quickly learned is how much he loves his mums potato salad. It is, and I think forever will be, one dish that is always requested at family get togethers. A BBQ just isn’t the same without it and it regularly makes an appearance on family dinner night too. So I’ve now developed quite an appreciation for it.
Well hubby and I were making dinner together one evening (possibly chicken wings. Yeah, we’ll go with chicken wings because, well, chicken wings!). We decided to have a go at making our own version of a simple potato salad and here we are.
We left the skins on, you know to save on time peeling, plus all the goodness is supposedly in the skin. The sauce is a creamy mix of mayonnaise and light sour cream. Now add some crispy, salty prosciutto pieces, then salt, pepper, eggs, spring (green) onions and Voila! You can’t get much more simple than that.
What wasn’t simple about this salad was trying to take photos, outside on a cold and windy day. That bottle of beer that’s just sitting there casually looking like it’s been half drunk was none of those things. No, it wasn’t casual nor did any of it get drunk. That bread in the photo that’s looking all toasty and yum ended up soggy because gusty wind and photography reflector boards are NOT friends.
Reflector boards fall on beer, beer falls on table setting and bread gets soggy. But surely I learned from that experience and glued the bottle down or somehow clamped the boards in place. No, no. It happened not only a second but also a third time, leading to me shaking my fist at the invisible wind and my hubby giggling heartily laughing at my total lack of co-ordination.
- 100g proscuitto
- 4 large eggs
- 600 g potatoes, wash and chopped in chunks
- 3 spring onions, chopped - (note 1)
- 1/2 cup whole egg mayonnaise (light is fine)
- 1/2 cup light sour cream
- salt and pepper, to taste
- parsley, chopped to serve
- Lay the prosciutto on some absorbent paper towel on a plate. Cover with another piece of paper towel. Microwave on high for 1 minute and allow to cool. If the prosciutto doesn't crisp up as it cools, you can zap it for another 30 seconds.
- Place a small saucepan half filled with water on the stove and bring to a boil. Place the eggs into the water and boil for 8 minutes before removing.
- Place the chopped potatoes (chunks should be about 1-1.5 inches square-ish) into a saucepan and cover with cold water. Bring to the boil over high heat, then boil for around 7 minutes until fork tender.
- Run the eggs under cold water to cool them quickly and peel away the shells. Chop the eggs into large chunks (about 6 pieces per egg), then allow to cool. You can cool them quickly in the fridge or freezer if in a hurry.
- Break the now cooled prosciutto into pieces.
- Mix the mayonnaise and sour cream together.
- In a large bowl, mix all ingredients, leaving just a small amount of prosciutto aside to scatter over the top at the end. Add salt and pepper to taste. Scatter the remaining prosciutto and spring onions over the top.
- Depending on where you live, spring onions may be know as green onions or scallions. The ones used in this recipe are the long thin type, without the bulb at the end.