A new take on an old classic. This creamy potato salad is a great addition to any summer barbecue.
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.
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.
To make the dressing, combine the sour cream, mayonnaise, olive oil, garlic, Dijon mustard, anchovy paste, vinegar and Worcestershire sauce. Whisk until combined.
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
Directions
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.
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.
To make the dressing, combine the sour cream, mayonnaise, olive oil, garlic, Dijon mustard, anchovy paste, vinegar and Worcestershire sauce. Whisk until combined.
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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