Potato and Prosciutto Salad |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is a very hearty salad-one of my favorites. During the summer months, we grill steaks and chicken and this makes a great side dish. You could even eat it as a light supper for those hot summer nights. Ingredients:
3 medium red potatoes, unpeeled |
1/2 lb green beans, trimmed and cut into 2 1/2 inch pieces |
1 red bell pepper, seeded and thinly sliced |
1 1/2 cups frozen corn, thawed |
1 (6 ounce) package mozzarella cheese, cut into 1/2 inch cubes |
3 ounces thinly slice prosciutto ham, cut into strips |
3 green onions, sliced |
1/3 cup olive oil |
1/4 cup lemon juice |
2 tablespoons water |
1 -2 garlic clove, minced |
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme |
salt and black pepper |
Directions:
1. Cook potatoes in boiling water for 25 minutes or until tender; drain and cool.
2. Cut into 1/2-inch thick slices, and then cut into quarters.
3. Cook green beans in boiling water until tender; drain and cool.
4. Combine potatoes, beans, bell peppers, corn, cheese, ham, and onions in a large bowl.
5. Whisk together lemon juice, water, garlic, and thyme.
6. Slowly pour oil in by a thin stream whisking the whole time. Pour over potato salad and toss to coat.
7. Season with salt and pepper to taste.
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