Tuesday, May 03, 2005

Fingerling Potato and Prosciutto Salad

Fingerling Potato and Prosciutto Salad (Adapted from CL)

16 ounces fingerling potatoes, halved lengthwise
1 tablespoon white wine vinegar
1/4 cup finely chopped shallots
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons crème fraîche
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 ounces thin sliced prosciutto, chopped

In a medium saucepan, add potatoes and cover with water. Bring to a boil, reduce heat and simmer until tender - about 15 minutes. Drain well and then mix with vinegar. Cover and place in the refrigerator to chill.

In a medium bowl, mix together shallots, parsley, crème fraîche. sage. salt, pepper and prosciutto. Add potatoes and gently toss to coat well.

Makes 4 servings.

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