Warm Herbed Potato Salad
A potato salad doesn't have to be cold! Here I'll show you how to make the most delicious warm herby potato salad.
Servings: 4
Cost: £2 / $2.50
Equipment
- Small Jar or Bowl & Whisk (for dressing)
- Large Pot & Colander (for boiling potatoes)
- Large Pan & Tongs (for prosciutto)
- Wooden Spoon or Wooden Salad Tossers
- Sharp Knife & Chopping Board
Ingredients
Potato Salad
- 2lb / 1kg Baby Potatoes, halved
- 6 slices of Prosciutto (see notes)
- 1/4 cup finely diced Fresh Parsley
- 2 packed tbsp finely diced Fresh Chives
- 1 tbsp finely diced Fresh Dill
- 2 tsp Salt
Dressing
- 1/4 cup / 60ml Extra Virgin Olive Oil
- 1.5 tbsp Lemon Juice
- 1 clove of Garlic, minced/finely grated
- 1 tsp Dijon Mustard
- 1 tsp Sugar
- 1/4 tsp Salt, or to taste (see notes)
- 1/4 tsp Black Pepper
Instructions
- Dressing: In a small jar add extra virgin olive oil, lemon juice, garlic, dijon mustard, sugar, 1/4 tsp salt and pepper. Tightly screw on the lid then shake to combine. You can also do this in a small bowl with a whisk. Place to one side and shake/whisk again just before needed.
- Potatoes: Place potatoes in a large pot with enough cold water to just about cover them. Mix in 2 tsp salt then bring to a boil until the potatoes are fork tender (7 or so mins once boiling). Don't over boil them or they'll turn to mush. Drain (don’t rinse) and leave to steam dry for 5 mins, just to allow some of the water to escape.
- Prosciutto: Meanwhile add 1/2 tbsp oil to a pan over low-medium heat. Add prosciutto (you may need to work in two batches) and fry both sides until deep golden and visibly crispy. Place one side, it'll crisp more as it cools, then dice into small shards. Leave the fat in the pan.
- Combine: Turn off heat and allow oil to completely stop sizzling. You don't want to cook this salad, just keep it warm as you combine. Add potatoes, pour in the dressing then toss to coat the potatoes. Add in parsley, chives and dill and toss again. Add most of the prosciutto and give it all one final toss. Check for salt. The prosciutto and small amount in the dressing should provide enough, but adjust if needed.
- Serve: Serve up warm with extra prosciutto crumbled on top.
Video
Notes
a) Prosciutto - This adds gorgeous flavour and texture to the salad. The leftover fat also makes a great base for the dressing too. You can leave this out if you need to, just adjust the salt as needed. Alternatively you could sub bacon. The weight of 6 slices of prosciutto is just over 100g/3.5oz, so use roughly that amount of bacon.
b) Salt - The 2 tsp salt in the water is essential to help season the inside of the potato. The 1/4 tsp in the dressing is to taste. Remember the prosciutto will add a good amount of salt, so if you're at all weary I recommend starting off with less and adding more at the end.
c) Herbs - Whilst you can use different herbs, I recommend giving the parsley, chive & dill combo a go first, then introduce/sub herbs next time. Just use ones you know you love (thyme, rosemary, basil & tarragon all work well). In all cases make sure they'll fresh herbs, dried herbs are not suitable for this recipe.
d) Calories - whole recipe divided by 4. Calories for 1 serving.
Nutrition
Calories: 546kcal | Carbohydrates: 67.47g | Protein: 15.84g | Fat: 24.78g | Saturated Fat: 4.014g | Polyunsaturated Fat: 2.858g | Monounsaturated Fat: 17.119g | Trans Fat: 0.011g | Cholesterol: 22mg | Sodium: 820mg | Potassium: 1733mg | Fiber: 8.4g | Sugar: 5.39g | Vitamin A: 636IU | Vitamin C: 84.9mg | Calcium: 65mg | Iron: 3.91mg