Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil

Submitted 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?)"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 6

ingredients

• 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

1. Place potatoes in large saucepan. Add chicken broth. Bring to boil.
2. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
3. Drain potatoes, reserving broth.
4. Place potatoes in large bowl.
5. Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
6. Pour over potatoes and toss gently until broth is absorbed.
7. Melt butter in medium nonstick skillet over medium heat.
8. Add prosciutto and sauté until crisp, about 6 minutes.
9. Transfer prosciutto and butter from skillet to bowl with potatoes.
10. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
11. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
12. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).

Reviews

[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.

 

[haydon3]

Potato salad was good but just a little to different from what I am use to. I am not a fan of prosciutto but it works well in this dish. The chicken broth was also surprisingly good and not something I would have thought of.

 

[iris5555]

Oh my! This was sinfully good. I confess to an inordinate love of mayonnaise based potato salads, but this one could make me rethink that. The truffle-lemon juice dressing is perfect with the salty prosciutto and the chicken broth imparts a wonderful flavor and color to the potatoes.