Potato Salad With Fennel and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Rachael Ray Ingredients:
1 1/2 lbs small red potatoes |
1 tablespoon dijon mustard |
2 teaspoons fresh lemon juice |
1 garlic clove, finely chopped |
salt and pepper |
3 tablespoons extra virgin olive oil |
3 scallions, finely chopped |
1/2 cup fennel, chopped |
2 tablespoons fennel, fronds chopped |
2 1/2 ounces prosciutto, thinly sliced |
2 tablespoons fresh basil, chopped |
Directions:
1. In a large saucepan, combine the potatoes with enough salted water to cover. Bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes. Drain and let cool slightly. Cut into quarters and transfer to a large bowl.
2. Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. Slowly whisk in the olive oil. Stir in the scallions.
3. Combine the fennel, fennel fronds, prosciutto and basil with the potatoes. Stir in the mustard vinaigrette.
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