Recipe by Sandi (From CA)
I hadn't thought of cooking potatoes in chicken broth before, but when I tried cooking rice that way, I was blown away! Here's a mayo-free potato salad that will "picnic" well. (Didn't know picnic was a verb, didja?)
Top Review by Maito
Really good potato salad. I skipped the butter and oven crisped the prosciutto as in Recipe #319957. I also tripled the lemon (it was still quite subtle). These are all great flavors separately and together, but I do think the truffle oil shines more on the bites without the prosciutto, since it can overwhelm its delicateness.
- 2 lbs yukon gold potatoes, peeled and cut into 1/4-inch-thick slices
- 2 1⁄2 cups low sodium chicken broth
- 2 tablespoons butter (1/4 stick)
- 3 ounces prosciutto, chopped and sliced
- 1 cup celery, chopped
- 1⁄2 cup chopped sweet onion (such as Vidalia or Maui)
- 1⁄2 cup chopped fresh chives
- 1 tablespoon truffle oil (or more)
- 1 tablespoon fresh lemon juice
Directions See How It's Made
- Place potatoes in large saucepan. Add chicken broth. Bring to boil.
- Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
- Drain potatoes, reserving broth.
- Place potatoes in large bowl.
- Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
- Pour over potatoes and toss gently until broth is absorbed.
- Melt butter in medium nonstick skillet over medium heat.
- Add prosciutto and sauté until crisp, about 6 minutes.
- Transfer prosciutto and butter from skillet to bowl with potatoes.
- Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
- Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
- Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).