Fingerling Potato and Prosciutto Salad

Randy Mayor; Melanie J. Clarke

This salad, which also works with red-skinned potatoes, is best served immediately.

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 26%
  • Fat: 5.9g
  • Saturated fat: 3.1g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 8.1g
  • Carbohydrate: 31.9g
  • Fiber: 3g
  • Cholesterol: 21mg
  • Iron: 2.3mg
  • Sodium: 574mg
  • Calcium: 45mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Fingerling Potato and Prosciutto Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy