Roasted Potato Salad with Cornichons and Prosciutto Shards Recipe

Roasted Potato Salad with Cornichons and Prosciutto Shards

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


  • 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


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 olive oil, the cornichons, mustard, and vinegar. Just before serving, rip the prosciutto slices into shards and add them to the potatoes. Season with salt and pepper. Mix well and serve.

Scroll to Top