Potato Salad and summer goes together like peanut butter and jelly – but better! There are so many renditions of potato salad but as I was cruising for inspiration, I spotted this delicious recipe on Taste.com Australia. Mine is only slightly modified and came out scrumptious with the lemon and capers the stars of the dressing. I liked the addition of sour cream, as well, and next time might play with yogurt as a substitute.
The red, white and blue fingerling potatoes are compliments of Frieda’s produce and made for a glorious display for the potato salad. I love colored food and these potatoes were a great combo of creamy potato while still holding up to the roasting.
Cheers to your next summer gathering and getting your potato salad on!
What’s your favorite dressing for potato salad?
- 2 – 3 pounds of Red, White and Blue fingerling potatoes, cut into bite-sized chunks
- 5 slices prosciutto, chopped
- 2 tablespoons Extra Virgin Olive Oil
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 1/2 tablespoon lemon juice
- 2 tablespoon drained capers, chopped (pat dry before chopping)
- salt and pepper
Turn oven to 400 degrees. Clean and cut the fingerling potatoes into bite-sized chunks. Toss potatoes with the 2 tablespoons of Extra Virgin Olive Oil and spread on a baking sheet. Sprinkle with salt and pepper. Roast potatoes for approximately 45 min until nicely browned. While potatoes are roasting, mix the sour cream, mayonnaise, lemon juice and capers. Set the dressing aside and allow the flavors to combine.
When the potatoes are done, allow them to cool. Put the chopped prosciutto on a baking tray pop into the oven for approximately 10 min until it is nice and crispy. Once the potatoes are just slightly warm, toss them with the dressing and crispy prosciutto and garnish with some parsley. Super yummy when eaten slightly warm. Salt and pepper to taste.