Potato Salad With Fennel and Prosciutto
Ready In: 40 mins
Serves: 6
Ingredients
- 1 1⁄2 lbs small red potatoes
- 1 tablespoon Dijon mustard
- 2 teaspoons fresh lemon juice
- 1 garlic clove, finely chopped
- salt and pepper
- 3 tablespoons extra virgin olive oil
- 3 scallions, finely chopped
- 1⁄2 cup fennel, chopped
- 2 tablespoons fennel, fronds chopped
- 2 1⁄2 ounces prosciutto, thinly sliced
- 2 tablespoons fresh basil, chopped
Directions
- In a large saucepan, combine the potatoes with enough salted water to cover. Bring to a boil, then lower the heat and simmer until just tender, 20 to 25 minutes. Drain and let cool slightly. Cut into quarters and transfer to a large bowl.
- Meanwhile, in a small bowl, whisk together the mustard, lemon juice and garlic; season with salt and pepper. Slowly whisk in the olive oil. Stir in the scallions.
- Combine the fennel, fennel fronds, prosciutto and basil with the potatoes. Stir in the mustard vinaigrette.
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