My favorite potato salad recipe. The cornichons (mini gherkin cucumbers) and prosciutto shards give this dish the extra kick. The perfect take-along to a BBQ party or as a side-kick to a roast pork tenderloin.
Yield: 4 servings
Time: 30 minutes
Ingredients:
- 1 1/2 lbs (680 g) Yukon Gold potatoes washed and cut into 3/4-inch (2 cm) chunks
- 4 Tbsp extra-virgin olive oil or more to taste
- sea salt and freshly ground black pepper
- 4 thin slices prosciutto
- 1/4 cup (25 g) finely chopped scallions
- 1/2 cup (80 g) finely diced cornichons (mini gherkin cucumbers)
- 1 Tbsp grainy or whole-grain Dijon mustard
- 2 Tbsp white wine vinegar or more to taste
- 3 Tbsp flat-leaf parsley, coarsely chopped
Preparation:
Heat the oven to 400°F/200°C
Line a baking sheet with parchment paper. Arrange prosciutto slices in a single layer on the sheet and bake watching closely, until crisp and golden, 6 to 8 minutes. Remove the prosciutto from the oven and set it aside on kitchen paper. Reserve the lined baking sheet for the roast potatoes. Prosciutto brown bits will add a nice taste.
Place potatoes in a bowl, drizzle with the 2 tablespoons olive oil and sprinkle with 1 teaspoon sea salt and several grinds of freshly ground pepper. Mix to coat them evenly with the olive oil. Spread the potatoes on the baking sheet in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, turning potatoes mid-time about 20 to 30 minutes total, depending on the potatoes. The potatoes should be browned on the sides touching the pan.
Transfer potatoes to a large serving bowl and toss them with the scallions and parsley. In a small bowl whisk the remaining
