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!
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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.