Potato Egg Salad Prosciutto (Print Version)
# Ingredients:
→ Protein and Base
01 -
5 slices prosciutto
02 -
6 large eggs
03 -
5 medium potatoes, peeled
→ Produce and Herbs
04 -
3 spring onions, sliced
05 -
1 tablespoon fresh dill, roughly chopped
06 -
Parsley or more dill to serve
→ Seasoning and Condiments
07 -
½ teaspoon sea salt flakes
08 -
⅓ cup whole egg mayonnaise
09 -
⅓ cup light sour cream
10 -
2 teaspoons wholegrain mustard
# Instructions:
01 -
Preheat the oven to 200°C (180°C fan-forced). Line a large baking sheet with baking paper and lay out the prosciutto slices without overlapping. Bake for 12-14 minutes until browned and crispy. Transfer to a plate to cool.
02 -
Chop the peeled potatoes into 1 ½-inch pieces. Place them in a saucepan, cover with cold water, and bring to a boil over high heat. Boil for 7 minutes until fork-tender, then drain and place in a large bowl.
03 -
Add 1 inch of water to the saucepan or fill halfway for boiling. Place a steamer basket if using, and bring the water to a boil. Add the eggs, cover, and cook for 8 minutes. Allow to cool, peel, and slice. Add to the bowl with potatoes and chill in the fridge.
04 -
Once the potatoes and eggs are completely cool, sprinkle with sliced onions, dill, and sea salt flakes.
05 -
In a small bowl, mix mayonnaise, sour cream, mustard, and a dash of water or apple cider vinegar. Pour over the salad and gently mix until evenly coated.
06 -
Break up the cooled prosciutto and scatter over the top. Garnish with parsley or extra dill. Store in the fridge until ready to serve.
# Notes:
01 -
Adding a small amount of water or vinegar to the dressing ensures it coats the salad without becoming too heavy.
02 -
For best results, weigh the ingredients where relevant to ensure accuracy.