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This hearty potato and egg salad with crispy prosciutto has been my go-to side dish for summer barbecues and family gatherings for years. The combination of creamy potatoes, perfectly cooked eggs, and that irresistible crispy prosciutto topping creates a dish that disappears fast at any potluck.
I first made this dish when hosting my first proper backyard barbecue. It was such a hit that my brother-in-law, who claimed to hate potato salad, asked for the recipe and now makes it regularly for his family.
Ingredients
- Prosciutto slices: the star that transforms this salad with its crispy texture and rich flavor
- Large eggs: choose free-range for the best flavor and color in the yolks
- Medium potatoes: starchy varieties like Russet or Yukon Gold work beautifully here
- Spring onions: provides fresh crunch and mild onion flavor
- Fresh dill: the herb that makes this salad shine with its bright aromatic notes
- Sea salt flakes: larger flakes dissolve more slowly giving bursts of flavor
- Whole egg mayonnaise: creates the creamy base for the dressing
- Light sour cream: adds tang without overwhelming the delicate flavors
- Wholegrain mustard: gives tiny pops of flavor and subtle heat throughout
Step-by-Step Instructions
- Crisp the Prosciutto:
- Preheat your oven to 400°F. Arrange prosciutto slices on a paper-lined baking sheet without overlapping. They can touch but should not stack. Bake for 12-14 minutes until edges brown and fat turns golden. The prosciutto will crisp further as it cools, so remove it when the edges just start to darken. Let it cool completely on a plate before handling.
- Cook the Potatoes:
- Cut peeled potatoes into consistent 1½-inch chunks for even cooking. Always start potatoes in cold water to ensure they cook evenly from the center out. Bring to a boil and cook about 7 minutes until just fork-tender. The key is not overcooking them as mushy potatoes will break down too much in the salad. Drain thoroughly and transfer to a large bowl.
- Prepare the Eggs:
- Using the same saucepan saves dishes and time. For perfectly cooked eggs with set whites and slightly jammy centers cook them for exactly 8 minutes. Cooling them slightly before peeling helps prevent the whites from tearing. Slice them while still warm as they cut more cleanly.
- Chill and Assemble:
- Refrigerating the potatoes and eggs before adding dressing is crucial for texture. The cooling allows potatoes to firm up slightly so they hold their shape when mixed. After cooling add the spring onions dill and salt to infuse flavors before adding the dressing.
- Mix the Dressing:
- Combine mayonnaise sour cream and mustard with a splash of water or apple cider vinegar. This thins the dressing just enough to coat everything without becoming heavy. Pour over the salad and fold gently using a rubber spatula to preserve the integrity of the potatoes and eggs.
- Add the Finishing Touch:
- Break the crispy prosciutto into rustic pieces and scatter over the finished salad. This should be done just before serving to maintain the prosciutto's crunch. Add fresh herbs as a final garnish for color and freshness.
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My favorite part of this recipe is turning ordinary prosciutto into crispy flavor bombs in the oven. I discovered this technique by accident when I had leftover prosciutto from another recipe and decided to experiment. Now my family requests "the one with the crispy ham bits" whenever we plan a backyard gathering.
Make Ahead Tips
This salad actually improves with time as flavors meld in the refrigerator. For best results prepare everything a day ahead but keep the crispy prosciutto separate in an airtight container at room temperature. Add the prosciutto just before serving to maintain its satisfying crunch against the creamy potatoes. The texture contrast is what makes this salad special.
Clever Substitutions
No time to make crispy prosciutto? Bacon bits or store-bought crispy shallots make excellent alternatives. Vegetarians can skip the meat entirely and add extra crunch with toasted pine nuts or sunflower seeds. For herbs dill can be replaced with fresh chives or parsley if preferred. Greek yogurt works beautifully in place of sour cream for a tangier protein-rich version.
Perfect Pairings
This potato salad shines alongside grilled meats particularly sausages hamburgers or barbecued chicken. The creaminess balances spicy or smoky flavors beautifully. For a complete meal serve with a simple green salad dressed with vinaigrette to cut through the richness. On warm days pair with a crisp white wine like Sauvignon Blanc or a light beer for refreshment.
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Frequently Asked Questions
- → Can I prepare this dish in advance?
Yes, you can make the salad ahead of time. Simply store it in the fridge and add the crispy prosciutto just before serving to maintain its crunch.
- → What is the best way to achieve crispy prosciutto?
Arrange prosciutto slices flat on baking paper without overlapping and bake at 200°C (180°C fan forced) for 12-14 minutes. They will crisp up further as they cool.
- → Can I substitute an ingredient if I don't have sour cream?
Yes, you can use Greek yogurt as a substitute for sour cream. It gives a similar creamy texture with a slight tang.
- → How should I store leftovers?
Store the salad in an airtight container in the refrigerator for up to three days. For best results, keep the prosciutto separate to avoid it becoming soggy.
- → Can I use a different herb aside from dill?
Yes, you can replace dill with fresh parsley, chives, or even thyme to customize the flavor to your preference.
- → How do I avoid overcooking the eggs?
Cook the eggs for 8 minutes in boiling water, then immediately transfer them to an ice bath to stop the cooking process and make peeling easier.