Servings | serves |
Ingredients
- 1.5 kg Potatoes peeled
- 1 kg Sweet Potatoes peeled
- 12 Eggs
- 200 grams Prosciutto sliced
- 1 bunch Chives
Dressing
- 250 ml Ranch Dressing
- 1 cup Mayonnaise
- 2 tablespoons Wholegrain Mustard
- 2 tablespoons Honey
Ingredients
Dressing
| |
Instructions
- Cut potatoes into 4 cm pieces. Boil, steam or microwave potatoes and sweet potatoes separately, until just tender. Drain. Cool.
- Place eggs in a large saucepan, in a single layer. Cover with 3 cm of water. Bring to the boil. Remove from heat. Cover pan and stand for 12 minutes. Transfer eggs to a large bowl of iced water. Stand for 5 minutes. Drain. Crack. Peel away shells. Cut into quarters.
- Arrange prosciutto in a single layer on an oven tray. Cook under a hot grill, on both sides, until lightly crisp. Cool. Break into bite-sized pieces.
- To make dressing, combine all ingredients in a large bowl. Mix well.
- Add potatoes, eggs, prosciutto and half the chopped chives. Toss gently to combine.
- Serve potato salad garnished with remaining chives.
Share this Recipe