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Potato and Prosciutto Salad
Course Side Dish
Cuisine Salad
Servings
serves
Ingredients
Dressing
Course Side Dish
Cuisine Salad
Servings
serves
Ingredients
Dressing
Instructions
  1. Cut potatoes into 4 cm pieces. Boil, steam or microwave potatoes and sweet potatoes separately, until just tender. Drain. Cool.
  2. 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.
  3. 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.
  4. To make dressing, combine all ingredients in a large bowl. Mix well.
  5. Add potatoes, eggs, prosciutto and half the chopped chives. Toss gently to combine.
  6. Serve potato salad garnished with remaining chives.
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