A new take on an old classic. This creamy potato salad is a great addition to any summer barbecue.
3 lbs small local white potatoes
8 slices of prosciutto
1 sweet onion, diced
½ cup Parmesan cheese
baby romaine lettuce leaves
lemon wedges
additional Parmesan for serving
½ cup sour cream
⅔ cup light mayonnaise
1 Tbsp olive oil
3 cloves garlic
1 Tbsp Dijon mustard
1 Tbsp anchovy paste
1 Tbsp red wine vinegar
1 tsp Worcestershire sauce
1
In a large pot of salted water, cook the potatoes until tender. Drain. When cool enough to handle, cut in half, place in a large bowl with the onions and set aside.
2
Cut the slices of prosciutto in half lengthwise. Place on a parchment lined baking sheet and bake in a 400°F oven until crispy. Remove and set aside.
3
To make the dressing, combine the sour cream, mayonnaise, olive oil, garlic, Dijon mustard, anchovy paste, vinegar and Worcestershire sauce. Whisk until combined.
4
Add the dressing to the potatoes. Toss well. Crumble half of the prosciutto and add to the salad along with the Parmesan. Toss again.
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Ingredients
3 lbs small local white potatoes
8 slices of prosciutto
1 sweet onion, diced
½ cup Parmesan cheese
baby romaine lettuce leaves
lemon wedges
additional Parmesan for serving
½ cup sour cream
⅔ cup light mayonnaise
1 Tbsp olive oil
3 cloves garlic
1 Tbsp Dijon mustard
1 Tbsp anchovy paste
1 Tbsp red wine vinegar
1 tsp Worcestershire sauce
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