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Great way not to throw away one component. This is just really a fantastic Creamy potato salad with crisp prosciutto and one among my favorites. If you're worried about the nutrient worth of some of these dishes, then avoid being. Although it might be low in calories, though you are not getting much nutrient value from it, it won't sustain you, and you're going to only end up hungry once more and eating more calories than you would need. Diet facts labels tell you exactly what's in the meals you consume. This helps you determine if you are in possession of a vibrant diet plan. Each single recipe we all share must have an ingredient tag. Some recipes also provide nutritional truth details. The ingredient tag lists the amount while in the field beneath. They are listed for every serving and as a percentage of the daily value.

How to make Creamy potato salad with crisp prosciutto

Yield = 6
Prep time: 0:10
Cook time: 0:20
Total time: 0:30

Ingredients

  • 1.5kg Kipfler potatoes, peeled (see note)
  • 85g (1/3 cup) whole-egg mayonnaise
  • 85g (1/3 cup) low-fat sour cream
  • 1 tablespoon white wine vinegar
  • 2 tablespoons chopped fresh tarragon
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons wholegrain mustard
  • 8 thin slices prosciutto
  • Chopped fresh chives, extra, to serve

Method

  • Step 1 Place potatoes in a saucepan of salted cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 12-15 minutes or until just tender. Drain. Set aside to cool completely.
  • Step 2 Combine the mayonnaise, sour cream, vinegar, tarragon, chives and mustard in a small bowl.
  • Step 3 Cut the potatoes in half lengthways. Place in a large bowl. Add the mayonnaise mixture and gently toss to coat.
  • Step 4 Preheat oven to 200°C. Line a large baking tray with non-stick baking paper. Place the prosciutto, in a single layer, on the lined tray. Bake for 5 minutes or until crisp. Transfer to a plate lined with paper towel. Set aside to cool. Break into coarse pieces.
  • Step 5 Place the potato salad in a serving bowl. Top with the prosciutto and extra chives to serve.