Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil
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MAKE IT SHINE!
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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
- Serves:
- Units:
3
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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
- 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.).
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RECIPE MADE WITH LOVE BY
@Sandi From CA
Contributor
@Sandi From CA
Contributor
"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?)"
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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.Reply
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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.Reply
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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.Reply
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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?)
