A classic side dish for any barbecue, this potato and egg salad is easy to make and a winner every time. Creamy and delicious, it's the best potato salad.
Ingredients
- 5 slices proscuitto
- 6 large eggs
- 5 medium potatoes, peeled
- 3 spring onions (green onions), sliced (note 2)
- 1 tablespoon fresh dill, roughly chopped (note 1)
- ½ teaspoon sea salt flakes
- ⅓ cup whole egg mayonnaise (light is fine)
- ⅓ cup light sour cream
- 2 teaspoons wholegrain mustard
- parsley or more dill, to serve
For best results, always weigh ingredients where a weight is provided
Instructions
- Preheat the oven to 200°C (180°C fan forced) / 400°F. Line a large baking sheet with baking paper then lay out the pieces of prosciutto flat (or you can tear them into 2-3 pieces and let them fall into little piles). Make sure they don't overlap, though they can touch.
- Bake for 12-14 minutes or until browned and crispy on the edges. The fat should be a lovely golden brown.Transfer the prosciutto to a plate – it will crisp up more as it cools.
- Chop the peeled potatoes into 1 ½ inch sized pieces. Place them into a large saucepan and cover with cold water. Bring to the boil over high heat, then boil for around 7 minutes or until fork tender.
- Drain the potatoes and set aside in a large bowl.
- In the same saucepan, add 1 inch of water to the bottom (if using a steamer basket) or fill about halfway with water (if boiling the eggs). Add the steamer basket if using then bring the water to the boil.
- Add the eggs, then cover and cook for 8 minutes. Set aside until cool enough to handle, then peel and slice.
- Add the eggs to the potatoes and place in the fridge to chill completely.
- Once cool, sprinkle the onions, dill and salt over the potatoes and eggs.
- Mix the mayonnaise, sour cream, mustard and just a dash of water (or apple cider vinegar for tang) in a small bowl. Add it to the potatoes and gently mix to combine everything. Adding water/vinegar to the dressing will help it to cover all the salad without turning dry and gluggy.
- Break up the cooled prosciutto and scatter over the top. Follow with parsley or more dill. Store in the fridge until ready to serve.
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Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- Depending on where you live, spring onions may be known as green onions or scallions. The ones used in this recipe are the long thin type, without the bulb at the end.
- Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
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Nutrition information is approximate only and derived from an online calculator. The brands you use and any changes you make may cause variations.
