Potato and prosciutto salad with aioli
This potato and prosciutto salad is a flavorful dish featuring tender potatoes, crispy prosciutto, and a rich homemade aioli infused with fresh herbs. Ideal for picnics or gatherings, it combines creamy and savoury elements for a satisfying bite.
Cook time 15 min
Prep time 15 min
Ingredients:
1 yolk3 tsp lemon juice
1 tsp mustard
1 tbsp basil
2 tbsp fresh parsley
1 tsp chives
2 garlic cloves
4 potatoes
3 slices prosciutto
Potato and prosciutto salad with aioli is a delicious twist on a classic potato salad, featuring creamy aioli and savory prosciutto for a flavor-packed dish. Perfect for gatherings, picnics, or as a hearty side dish, this recipe combines the best of both worlds with fresh herbs and a rich, homemade aioli.
Instructions:
- Peel and cube the potatoes into bite-sized pieces.
- Place the cubed potatoes into a pot and cover with cold water. Add a pinch of salt.
- Bring to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 10-15 minutes. Be careful not to overcook.
- Drain the potatoes and set them aside to cool to room temperature.
- In a medium bowl, whisk together the egg yolk, lemon juice, and mustard until well combined.
- Slowly drizzle in the neutral oil while continuously whisking to form an emulsion. Add the oil gradually to avoid splitting the mixture.
- Once the aioli reaches the desired thickness, stir in the chopped basil, parsley, chives, and minced garlic.
- Season with salt and pepper to taste. Mix well and set aside.
- In a dry skillet over medium heat, crisp the prosciutto slices until they are browned and slightly crispy, about 2-3 minutes per side.
- Remove from the skillet and let cool slightly, then tear or chop into bite-sized pieces.
- In a large mixing bowl, combine the cooled potatoes with the prepared aioli. Toss gently to coat all the potato pieces evenly.
- Add the crispy prosciutto pieces and fold them into the salad.
- Garnish with additional fresh herbs if desired.
- Serve the potato and prosciutto salad chilled or at room temperature.
- Enjoy this delicious and savory dish as a side or light meal!
Enjoy the delightful combination of creamy aioli, tender potatoes, and crispy prosciutto in this savory potato and prosciutto salad. The fresh herbs add a burst of flavor, making it a perfect choice for any occasion. Serve it chilled or at room temperature for an appetizing dish that will surely impress your guests.
Potato and prosciutto salad with aioli FAQ:
Boil the cubed potatoes for about 10-15 minutes until they are tender but not overcooked. Check doneness by piercing with a fork; they should be easily pierced but not falling apart.
Yes, you can prepare the aioli a few hours in advance. Store it in an airtight container in the refrigerator until ready to use. It's best to serve it fresh for optimal flavor.
A medium-sized skillet is ideal for crisping the prosciutto. Make sure there's enough space for the slices to lay flat without overlapping, allowing for even cooking.
Store any leftover potato and prosciutto salad in an airtight container in the refrigerator for up to 3 days. It’s best consumed cold or at room temperature, but be cautious of the aioli's fresh ingredients.
You can substitute prosciutto with cooked bacon, pancetta, or even a vegetarian option like marinated artichokes for a different flavor profile.
Cooking Tips:
- Choose waxy potatoes, such as Yukon Gold or red potatoes, to maintain their shape and texture after boiling.
- To make the aioli, mix the yolk, lemon juice, mustard, chopped basil, parsley, chives, and minced garlic until well combined and creamy. Slowly drizzle in olive oil while whisking continuously to emulsify.
- For an extra crispy texture, lightly fry the prosciutto slices before adding them to the salad.
- Chill the salad for at least 30 minutes before serving to allow the flavors to meld together.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 5g
Carbohydrates 24g
Fiber 2.96g
Sugar 1.23g
Fat 1.42g
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