Fingerling Potato and Prosciutto Salad

Fingerling Potato and Prosciutto Salad Recipe
Randy Mayor; Melanie J. Clarke
This salad, which also works with red-skinned potatoes, is best served immediately.


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 109
Caloriesfromfat 26 %
Fat 5.9 g
Satfat 3.1 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 8.1 g
Carbohydrate 31.9 g
Fiber 3 g
Cholesterol 21 mg
Iron 2.3 mg
Sodium 574 mg
Calcium 45 mg


1 pound fingerling potatoes, halved lengthwise
1 tablespoon white wine vinegar
1/4 cup finely chopped shallots
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons crème fraîche
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces very thin slices prosciutto, finely chopped


Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir in vinegar. Cover and chill.

Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.