Potato salad with crispy Parma Ham recipe
Salty-sweet Parma Ham adds a delicious twist on a classic potato salad.
Tip: when transporting for a picnic, keep the crispy Prosciutto di Parma in a separate container so it stays nice and crisp.
Ingredients
- 1 pinch each of salt and black pepper
- 1 kg new potatoes, chopped into smaller chunks
- 2 tsp olive oil
- 6 slices Prosciutto di Parma
- 125 g mayonnaise
- 125 g Greek yogurt
- 2 tbsp capers, drained and roughly chopped
- 2 tbsp chopped dill, plus extra to serve
- 4 tbsp chopped chives, plus extra to serve
- 0.5 lemon, for squeezing
- 3 sticks celery, finely chopped
- 3 hard-boiled eggs, peeled and roughly chopped
- 1 pinch each of salt and black pepper
- 2.2 lbs new potatoes, chopped into smaller chunks
- 2 tsp olive oil
- 6 slices Prosciutto di Parma
- 4.4 oz mayonnaise
- 4.4 oz Greek yogurt
- 2 tbsp capers, drained and roughly chopped
- 2 tbsp chopped dill, plus extra to serve
- 4 tbsp chopped chives, plus extra to serve
- 0.5 lemon, for squeezing
- 3 sticks celery, finely chopped
- 3 hard-boiled eggs, peeled and roughly chopped
- 1 pinch each of salt and black pepper
- 2.2 lbs new potatoes, chopped into smaller chunks
- 2 tsp olive oil
- 6 slices Prosciutto di Parma
- 4.4 oz mayonnaise
- 4.4 oz Greek yogurt
- 2 tbsp capers, drained and roughly chopped
- 2 tbsp chopped dill, plus extra to serve
- 4 tbsp chopped chives, plus extra to serve
- 0.5 lemon, for squeezing
- 3 sticks celery, finely chopped
- 3 hard-boiled eggs, peeled and roughly chopped
Details
- Cuisine: British
- Recipe Type: Potato
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
- Put the potatoes in a pan of salted water, bring to the boil, then cover and simmer for 8–10 mins or until cooked through – a cutlery knife should easily pierce them. Drain and leave to cool in a colander.
- Meanwhile, heat a drizzle of oil in a frying pan and cook the Prosciutto di Parma until beginning to crisp, transfer to a plate lined with kitchen paper to cool and crisp further, then break into pieces.
- To make the dressing, in a large bowl mix together the mayonnaise, yogurt, capers, dill, chives, seasoning and a good squeeze of lemon juice to taste.
- Tip the potatoes and celery into the dressing and gently stir to combine, then fold in the egg.
- Transfer to a serving dish and garnish with a little dill and chives and the crispy Prosciutto di Parma.
This recipe is by Emily Kydd and photography by Tim Atkins. It's courtesy of Prosciutto di Parma.
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