A classic side dish for any barbecue, this simple potato salad is easy to make and a winner every time. Made a little lighter too, this creamy recipe still has all the flavour you’re looking for.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 180C / 350F / 160C fan forced. Line a baking tray with baking paper.
Lay the prosciutto slices over the baking tray side by side. Bake for 12-15 minutes, then set aside to cool. It will crisp up 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 in a small bowl. Add it to the potatoes and gently mix to combine everything. Adding water 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.
Notes
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.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.