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Recipe

Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette

Scott Phillips

Servings: six.

This salad is perfect with grilled pork chops or roasted pork tenderloin.

Ingredients

  • 4 thin slices prosciutto (about 2 oz.)
  • 4 Tbs. extra-virgin olive oil
  • 2 medium shallots, finely chopped
  • 1/2 cup finely diced (1/4 inch) cornichons or gherkins
  • 3 Tbs. grainy or whole-grain Dijon mustard
  • 2 Tbs. white-wine vinegar
  • Kosher salt and freshly ground black pepper
  • 1 recipe Simple Roasted Potatoes
  • 3 Tbs. coarsely chopped fresh flat-leaf parsley

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 300
      Fat Calories (kcal): 160
      Fat (g): 18
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 1.5
      Monounsaturated Fat (g): 12
      Cholesterol (mg): 5
      Sodium (mg): 890
      Carbohydrates (g): 30
      Fiber (g): 3
      Protein (g): 6

Preparation

  • Heat the oven to 400°F. Cut the prosciutto crosswise into 1/2-inch strips. Arrange the strips in a single layer on a baking sheet and bake, watching closely, until crisp and light golden, 6 to 8 minutes. With a spatula, loosen the prosciutto from the pan and set aside.
  • Heat 1 Tbs. of the olive oil in a small skillet over medium heat. Add the shallots and cook, stirring frequently until soft, 2 to 3 minutes. Add the remaining 3 Tbs. olive oil, the cornichons, mustard, and vinegar. Season with salt and pepper to taste and mix well.
  • Add the warm shallot-mustard vinaigrette to the potatoes along with the reserved prosciutto and parsley. Toss, taste for seasoning, and add more salt and pepper if necessary. Serve immediately.

Reviews

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Reviews

  • Applegirl | 07/24/2014

    everyone loves this when I make it. Of course I add some extra prosciutto.

  • grlup | 03/11/2014

    I've made this several times. It's a really nice change from mayonnaise-based potato salads. Like the previous reviewer, I cooked the prosciutto in slices and then crumbled into the finished salad. Much easier.

  • AlbertaBound | 09/25/2011

    This was very yummy. Rather than slice the proscuitto, I roasted it in the slices and crumbled it when adding to the potatoes. I will definitely make it again.

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