This delicious, creamy potato salad is great on its own or as a side dish.
Baby yellow potatoes are combined with steamed asparagus, pink radishes, crispy prosciutto and boiled eggs.
The salad is dressed with a creamy combination of creme fraiche, chives, flat leaf parsley and garlic. Since I love fresh herbs, I tend to throw in whatever I have handy including fresh basil, marjoram or even mint.
Creme fraiche can be substituted with sour cream.
Ingredients:
- 2 pounds (1kg) of yellow baby potatos
- 5 slices of prosciutto
- Olive oil for greasing
- 6 radishes, quartered
- 6 aspragus spears, steamed
- 2 large eggs, boiled
- CREME FRAICHE DRESSING
- 2 Tbsp of freshly chopped chives
- 2 Tbsp of freshly chopped flat leaf parsley
- 1/3 cup of creme fraiche
- 1/4 tsp of sea salt and extra for sprinkling
- 1/4 freshly ground black pepper
- 1 small clove of garlic, grated
- Serves 4
Preparation:
- Prepare the creme fraiche dressing by combining the dressing ingredients in a small bowl. Whisk well with a fork. Cover and set aside.
- Cook the potatoes in a saucepan of salted (about 1 tsp of salt) cold water for 10 minutes or until tender. Test the potatoes with a sharp knife. If they're ready, drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.
- While the potatoes are boiling, grease a frying pan and heat over a medium-high heat. Fry the prosciutto until crispy, about 2 minutes on each side, and then drain on paper towels.
- Steam the asparagus until tender, or for about 4 minutes. Remove the asparagus from steamer and plunge into cold water to stop the cooking process.
- Combine the potatoes, asparagus and radishes in a large bowl. Add the creme fraiche dressing and stir gently with a wooden spoon to coat. Crumble on the crispy prosciutto.
- Peel the boiled eggs and quarter them. Top the potato salad with eggs and then sprinkle on a little more sea salt and pepper. Divide salad amongst four serving bowls. Serve.
