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Fingerling Potato and Prosciutto Salad

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 cup)
This salad, which also works with red-skinned potatoes, is best served immediately.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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