Potato Salad with Prosciutto

Name: Potato Salad with Prosciutto
Ingredients: 1 1/2 lb (675g) small new potatoes; Salt; 1 tbsp caraway seeds; 6 slices prosciutto, cut into thin strips; 3 tbsp chopped parsley; 2/3 cup sour cream; 2 shallots or scallions, finely chopped; 1 tbsp red wine vinegar; 1 tsp Dijon mustard; 1 garlic clove, minced; 3 tbsp olive oil; Salt and freshly ground black pepper

12 ingredients

15 steps

Ingredients

1 1/2 lb (675g) small new potatoes
Salt
1 tbsp caraway seeds
6 slices prosciutto, cut into thin strips
3 tbsp chopped parsley
2/3 cup sour cream
2 shallots or scallions, finely chopped
1 tbsp red wine vinegar
1 tsp Dijon mustard
1 garlic clove, minced
3 tbsp olive oil
Salt and freshly ground black pepper

Directions

1

Prepare ahead
2

The salad can be made up to 8 hours ahead.
3

Place the potatoes in a large saucepan, cover with lightly salted cold water, and bring to a boil over high heat.
4

Reduce the heat to medium and cover.
5

Simmer for about 15 minutes, or until tender.
6

Drain and let cool.
7

Meanwhile, heat a small frying pan over medium-high heat.
8

Add the caraway seeds and cook, stirring almost constantly, for 12 minutes, or until lightly toasted.
9

Transfer to a plate.
10

To make the dressing, whisk the sour cream, shallots, vinegar, mustard, and garlic in a small bowl.
11

Slowly whisk in the oil and season with salt and pepper.
12

Cut each potato in half and put in a large bowl.
13

Add the caraway seeds, prosciutto, 2 tbsp of the parsley, and the dressing.
14

Toss gently to combine.
15

Transfer to a serving platter and scatter with the remaining chopped parsley.