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Chopped potato salad with crispy Prosciutto di Parma

Everyone loves a potato salad, but when you take it to the next level with some crispy Prosciutto di Parma it elevates the dish to astounding heights!

Course lunch, Main Course
Cuisine American, british, Italian
Keyword Parma ham, Potato Salad
Prep Time 15 minutes
Cook Time 10 minutes


  • 1 kg new potatoes chopped into smaller chunks
  • 2 tsp olive oil
  • 6 slices Prosciutto di Parma
  • 125 g mayonnaise
  • 2 tbsp capers drained and roughly chopped
  • 2 tbsp chopped dill plus extra to serve
  • 4 tbsp chopped chives plus extra to serve
  • half lemon for squeezing
  • 3 celery sticks finely chopped
  • 3 hard boiled eggs peeled and roughly chopped


  1. 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.

  2. 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. 

  3. To make the dressing, in a large bowl mix together the mayonnaise, yoghurt, capers, dill, chives, seasoning and a good squeeze of lemon juice to taste. 

  4. 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. When transporting for a picnic, keep the crispy Prosciutto di Parma in a separate container so it stays nice and crisp.