Fingerling Potato and Prosciutto Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This salad, which also works with red-skinned potatoes, is best served immediately. Ingredients:
1 pound fingerling potatoes, halved lengthwise |
1 tablespoon white wine vinegar |
1/4 cup finely chopped shallots |
1/4 cup chopped fresh flat-leaf parsley |
3 tablespoons crème fraîche |
1 teaspoon chopped fresh sage |
1/2 teaspoon kosher salt |
1/2 teaspoon freshly ground black pepper |
3 ounces very thin slices prosciutto, finely chopped |
Directions:
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.
2. Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.
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