| Level: | Easy |
| Total: | 1 hr 34 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 24 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 tablespoon olive oil
- 4 ounces prosciutto
- 2 pounds baby tricolor or red bliss potatoes, quartered into bite-size pieces
- 2 scallions, finely chopped
- 1 teaspoon sugar
- 1 cup mayonnaise
- 1/2 teaspoon sweet paprika
- 1/4 cup stone-ground mustard
- 2 teaspoons apple cider vinegar
Instructions
- Kosher salt and freshly ground black pepper
- Heat the oven to 400 degrees F.
- Brush a baking sheet with olive oil and place the prosciutto in one layer on the sheet. Bake in the oven until the fat is rendered and prosciutto is crisp, 12 to 14 minutes. Remove the strips to a wire rack and allow to cool completely. Once cooled, hand-crush the prosciutto and set aside in a bowl.
- Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Keep in mind the potatoes will continue to cook when you remove them from the water and you don’t want a mushy potato salad. Remove the potatoes from the heat and drain in a colander. Place the colander over the now empty pot to allow the moisture to evaporate from the potatoes.
- To make the dressing: In a large bowl, whisk the scallions, sugar, mayonnaise, sweet paprika, ground mustard, and apple cider vinegar together. Taste and then season with salt and a few grinds of pepper.
- Add the potatoes and toss. Refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 451 |
| Total Fat | 34 g |
| Saturated Fat | 5 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 4 g |
| Sugar | 2 g |
| Protein | 9 g |
| Cholesterol | 28 mg |
| Sodium | 856 mg |
Reviews
I’m not a potato salad fan but this is FANTASTIC! My tailgating crowd requests it every time.
I do not like potato salad. But, I saw this in the magazine and hubby luvs potato salads. I have to say, this is a keeper. I think for me the catch was the apple cider vinegar and the paprika. I am not a fan of the usual heavy mayo and yellow mustard potato salads most make. I have extra dressing as I only used half the potatoes. Will try as suggested on other items. Thanks Sunny.
I have made this quite often for a couple of years now. Everyone eats it up like candy. I bring down the mustard to a hefty tablespoon. It is a strong flavor and can be overwhelming. The dressing goes a long way, so I add about 1/2 then work more in as needed. Any extra dressing is great for mac salad or turkey sandwiches…therefore I’ll make the recipe even if I have less than 2lbs of potatoes on hand. I wait till the last minute to mix in the onions cause I like the crunch they have. (Watch the bacon cook, it can go from perfect to burnt in an instant.)
Seriously good. I don’t generally eat potatoes because I’m on the South Beach diet, but had a wild hankering yesterday. I happened to have prosciutto in the fridge from a recipe I made the day before. I’m not just joking. That stuff oven-baked is out of this world!!! Everyone kept picking at it. I used regular red potatoes, and quartered them, but some of them came out just a tad undercooked. I’ll have to work on that next time I make this. I didn’t use as much mustard as the recipe called for, but only because hubby isn’t fond of that flavor. This was super, super good! I’m definitely adding this to my recipe box.
Ridiculous. I followed recipe exactly and was shocked when I tasted it. The hot mustard taste was so overwhelming it was not edible. Completely ruined my surprise planned dinner for my BF. I am not kitchen savvy so I made sure to follow all directions. I’m sure the 1/4 cup stone ground mustard is a mis-type but I didn’t know this before I made it. I have never used this ingredient before and had no idea how strong it was. Possibly a great recipe but as written it is a disaster. Off to McD’s we go!
Excellent! This recipe was a big hit with my family. It was simple, easy and the prosciutto crunch with the potato was great! This will be a regular alternative to my Mother’s Famous Potato Salad. Thanks.
I made this as a side for a BBQ. I added a lot of cayenne pepper for a little spice, it was absolutely wonderful. Definitely recommend this as a change to your regular potato salad. The prosciutto made all the difference. I will be using this recipe all summer! Everyone loved it.
This was a great dish. A delicious change from the old, regular potato salad. I didn’t have any scallions and I used fingerling potatoes. Still came out great. Prosciutto added great flavor and crunch.
Excellent. Pretty quick and easy. Was enjoyed by all And NO PEELING POTATOES!
I just tried this and i love it, i don’t think i will eat traditional potato salad again. When i made the dressing i overlooked the apple cider vinegar but added it when i realized and it made all the difference. It gave it a little tangy that work well against the creamy mayo. I didn’t have prosciutto or bacon on hand so i omitted that ingredient but could defiantly see how that would further raise the tastiness of this dish. I am almost sure I will make this again.