Potato and Prosciutto Salad

This is a filling side dish that can be made in advance.

This recipe makes a huge platter of potato salad that is great to feed a crowd at your holiday BBQ or buffet. It is also perfect for eating with a Christmas ham, or to serve with left-over cold meats.

I love potato salad in general, but the addition of crispy prosciutto on top really does work well. I also like the tang of the white wine vinegar in the dressing.

I made the majority of my salad a day ahead, with just the prosciutto being left until serving time. This means that it is perfect for the time-poor festive season. I didn’t peel my potatoes either, but this is entirely down to personal preference and whether you can get baby/new potatoes. To reduce the cost of this dish you could replace the prosciutto with streaky bacon instead.

I served my potatoes on a bed of green salad but this is optional.

Ingredients – feeds a crowd:

  • approx 1kg/2 lbs baby or new potatoes (or use larger potatoes cut into pieces)
  • 2 heaped dessertspoons mayonnaise
  • 2 heaped dessertspoons light sour cream
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons white wine vinegar
  • bunch fresh parsley, leaves finely chopped
  • 1/2 medium red onion, finely chopped
  • 100g/3.5 oz prosciutto slices, chopped
  • salad leaves, optional, to serve


  • Place your potatoes into a large saucepan of lightly salted water. Bring to the boil and cook until tender when pierced with a fork. The time taken will depend on the type and size of your potatoes.
  • Drain the potatoes and set aside to cool.
  • Meanwhile, make the dressing by mixing the mayonnaise, sour cream, mustard and vinegar in a small bowl.
  • Once the potatoes have cooled, transfer them to a large bowl and add the dressing plus the parsley and onion. Toss gently to coat the potatoes in the dressing.
  • Refrigerate for a couple of hours in the bowl or, if making in advance, transfer to an airtight container then refrigerate as required.
  • When ready to serve, heat a non-stick frying pan over a medium heat and cook the prosciutto pieces until crisp.
  • Transfer your chilled potatoes to your serving dish, (on top of your salad leaves, if using), and scatter over the crispy prosciutto.
  • Serve and enjoy!

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3 Responses to Potato and Prosciutto Salad

  1. The Editor says:

    Reblogged this on Recipe Reblog.

  2. Pingback: 4th July: Independence Day BBQ Recipe Round-up | Recipe Adaptors

  3. Pingback: Holidays are coming: Alternative Side Dishes | Recipe Adaptors

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