Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Warm roast potato salad
Ingredients
- 1.5kg small chat potatoes, halved
- 5 slices prosciutto, chopped
- 2 tablespoons olive oil
- 1/4 cup sour cream
- 1/4 cup whole-egg mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon drained capers, chopped
- 1 tablespoon chopped fresh flat-leaf parsley leaves
- 1 tablespoon chopped fresh basil leaves
Directions
- Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.
- Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.
- Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.
Chrome Extension
