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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 (5 reviews)

  • Taylor50 | 07/08/2021

    Loved this as did my family. Not much experience with a non mayo potato salad but it was a hit. Bf said he’ll never go back. Agree... more prosciutto can’t hurt :-)

  • p2myers | 07/03/2020

    The best potato salad! I also roast the slices and crumble them.

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