Potato and Prosciutto Salad

Submitted by southern chef in lo

"This is a very hearty salad--one of my favorites. During the summer months, we grill steaks and chicken and this makes a great side dish. You could even eat it as a light supper for those hot summer nights."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 6-8

ingredients

• 3 medium red potatoes, unpeeled
• 1⁄2 lb green beans, trimmed and cut into 2 1/2 inch pieces
• 1 red bell pepper, seeded and thinly sliced
• 1 1⁄2 cups frozen corn, thawed
• 1 (6 ounce) package mozzarella cheese, cut into 1/2 inch cubes
• 3 ounces thinly slice prosciutto ham, cut into strips
• 3 green onions, sliced
• 1⁄3 cup olive oil
• 1⁄4 cup lemon juice
• 2 tablespoons water
• 1 -2 garlic clove, minced
• 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried thyme
• salt and black pepper

directions

1. Cook potatoes in boiling water for 25 minutes or until tender; drain and cool.
2. Cut into ½-inch thick slices, and then cut into quarters.
3. Cook green beans in boiling water until tender; drain and cool.
4. Combine potatoes, beans, bell peppers, corn, cheese, ham, and onions in a large bowl.
5. Whisk together lemon juice, water, garlic, and thyme.
6. Slowly pour oil in by a thin stream whisking the whole time. Pour over potato salad and toss to coat.
7. Season with salt and pepper to taste.