Author Jean Morrison
Hayley's Potato Salad
This is one of our daughter Hayley's recipes. The roasting of the potato cubes seems to seal them such that the rich dressing coats the pieces rather than getting absorbed right into them. The prosciutto complements the creamy dressing and makes this a divine recipe.
Prosciutto is quite expensive but you only need to buy a very small amount of it.
Cooking time: 45 minutes
Quantity: Serves 6
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1 kg. potatoes, about 8 medium sized potatoes
3 tablespoons mayonnaise
2 tablespoons light sour cream
1 teaspoons crushed garlic
3 teaspoons Dijon mustard
2 teaspoons whole grain mustard
1/4 small red onion diced small
75 gm prosciutto, about 6 - 8 slices
Salt and pepper to taste
Pre-heat oven to 200 degrees Celsius.
Dice the un-peeled potatoes, spray with oil and roast in the oven until cooked through. This may take 45 - 50 minutes or so depending on the potato variety and how small you have diced them.
Whilst the potato is cooking, chop up the prosciutto, mix it together with the mayonnaise, sour cream, garlic, mustards, red onion and salt and pepper.
Stir the dressing through the hot potatoes until mixed together well. Chill the potato salad until needed.
Really test the potatoes to make sure they are cooked. I did this recipe once and poked a wooden skewer into several pieces of potato. They seemed cooked well enough but when we ate the salad it was evident that some of the pieces of potato were still not soft in the middle. It was still perfectly edible but it would have been nicer if the potatoes had been left in the oven for a few more minutes.
Potatoes are starchy tuberous vegetables from the nightshade family. The word potato comes from the Spanish word potata. There are about five thousand varieties of potato with around three thousand of those available in South America alone. Potatoes include both protein and fibre and are high in complex carbohydrates. They contain reasonable quantities of vitamins B, C iron and potassium. It is said that humans can survive on a diet of potatoes providing they consume milk and butter with them. The milk and butter provide the only two missing dietary needs, i.e. vitamins A and D.
Prosciutto is a dry-cured, spiced, Italian ham usually sliced thinly. It resembles very thin bacon. It is made from the hind leg or thigh of a pig or wild boar. The meat is generally salted for about two months in a cool environment. It is then rinsed off and left to dry and age for around 18 months or so. Prosciutto is available from the delicatessen section in supermarkets. It is quite expensive but because it has a strong flavour you usually only need a very small amount of it in a recipe.
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