My Recipe Box

Roasted Potato Salad with Crispy Prosciutto & Mustard Vinaigrette

RATE IT

Serves six.

  • To learn more, read:
    Roasted Potato Salads
  • by from Fine Cooking
    Issue 80

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

  • 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

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.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 300; Fat (g): fat g 18; Fat Calories (kcal): 160; Saturated Fat (g): sat fat g 2.5; Protein (g): protein g 6; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 30; Polyunsaturated Fat (g): 1.5; Sodium (mg): sodium mg 890; Cholesterol (mg): cholesterol mg 5; Fiber (g): fiber g 3;

Photo: Scott Phillips

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

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.

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.

header

MEET THE CHEFS FROM SEASON ONE

Cookbooks, DVDs & More