Crispy, salty pieces of prosciutto give this really simple Potato Salad, using everyday ingredients, a special touch.
Course: Dinner, Lunch, Side Dish
600gpotatoes, wash and chopped in chunks
3spring onions, chopped(note 1)
1/2cupwhole egg mayonnaise (light is fine)
1/2 cuplight 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.