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Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil

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:

ingredients

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
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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?)"
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  1. 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.
    Reply
  2. 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.
    Reply
  3. 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.
    Reply
  4. 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?)
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