Potato Egg Prosciutto Salad is loaded with fresh crunchy vegetables and served with a luscious yogurt mustard maple dressing.
Back to Salads
Hello everyone – happy Thursday! I hope those who had an extended weekend, is now back to normal life. If you’re those folks who were fortunate to work yesterday, my congratulations – it’s almost half way through the week. Now, let me brag for a second. Besides the passed extended weekend, it’s also a super short week for me with both Monday and upcoming Friday being off. Are you jealous?
Anyway, I hope you’ve finished all the candy by now. If not, well, can I recommend this Leftover Candy Cookie Pie my fellow blogger Kim (@The Baking ChocolaTess) has shared recently? It looks fantastic! I would have made it myself; however, we don’t have a “leftover candy problem” in our house lol. So let’s assume we all are done with Easter candy, and we’re ready to get back to our delicious salads.
Potato Egg Prosciutto Salad
I must admit I’ve been on a potato salad kick lately. Indeed, I am a little embarrassed today. Why? Because this recipe is almost the same like the previous recipe for Potato Ham Egg Salad. Potatoes are the same (Even the method which you’re going to see often). Next, eggs. Vegetables, mostly the same. Lastly, this awesome mustard maple dressing. Well, let’s be honest, the main difference is the protein. Plus, a few tiny nuances.
Certainly, I could have added this to my previous recipe, as an option. However, I liked these photos that I decided to get a separate recipe. Besides, Daisy insisted that prosciutto and ham have a significant differences (She wants me to work better on the catalog and hashtag #prosciutto so it would be easy for het to pick.) Lastly, it’s always great to have more potato salad ideas, even if they’re similar.
Needless to say, this Potato Egg Prosciutto Salad offers you a variety of textures and flavours.
What’s In It?
- A combination of juicy and crunchy vegetables such as asparagus, cucumbers, and radishes. Plus, the addition of chives for a little spring kick.
- Potatoes. I used the combination of boiling and air-frying for the perfect result – creamy inside and crisp and nice outside. If you don’t have an air-fryer or you don’t want to use this method, you can simply boil potatoes until done or give them a quick fry in a pan. Either way, it will be tasty. But I must note that air-fried potatoes are irresistibly delicious.
- Prosciutto. Substitute for other deli meats of your choice. Alternatively, ham or turkey bacon will do.
- Hard-boiled or soft-boiled eggs (The matter of your preference). I didn’t really pay attention to the cooking time, but I am glad I pulled the eggs a minute or so earlier this time as the yolk turned so smooth and dreamy.
- A simple dressing made with yogurt, mayo, mustard, and maple syrup. I’ve been using this dressing a lot lately. It started the day when I had only yellow mustard (Which isn’t my favourite because of being too strong and vinegary), so I needed some added sweetness, and the result was splendid. For this recipe, I used grainy mustard. Please play with proportions to adjust the result to your preferences. There’s something absolutely delicious in the combo of potatoes, eggs, prosciutto, and this lightly sweet dressing.
Long story short, I hope you like this Potato Egg Prosciutto Salad so you will give it a try soon. If you’re looking for something more traditional, you will probably like this Creamy Potato Salad. As always, stay tuned – more potato salad ideas are on the way! And don’t forget to follow my Instagram as not all recipes are landed here on Havoc in the Kitchen!
Potato Egg Prosciutto SaladCourse: SaladsCuisine: American
Potato Egg Prosciutto Salad is loaded with fresh crunchy vegetables and served with a luscious yogurt mustard maple dressing. 2 servings as the main course, 4-6 as a side dish.
10-12 small potatoes
a pinch of salt and smoked paprika, each
3-4 large prosciutto slices, torn
~ 1 cup shredded iceberg lettuce
1/2 cup mixed greens (Such as kale and arugula)
about 10 asparagus stalks
1/2 small cucumber, sliced
2-3 radishes, sliced
2-3 soft-boiled or hard-boiled eggs, peeled and halved
green onions or chives, chopped
1/4 cup yogurt or light sour cream
2-3 tbsp. light mayo
2 tbsp. grainy mustard
1-2 tbsp. maple syrup
- Wash and rub the potatoes. In a small medium pot of boiling water, cook them for about 10 minutes, until almost fully tender. Off heat and drain. If you’re using the air-fryer, rub them with some salt and smoked paprika, place in the basket (tray) along with the ham, and cook over high temperature (400 F) for about 7 minutes or until desired doneness. Alternatively, you can give them a quick fry in a pan with 1 tbsp. of olive oil. Lastly, you can simply use boiled potatoes – just cook them until fully done, few minutes longer.
- Trim the asparagus (You will need only the tips and short part of the tender stalk. Reserve the remaining stalks for green soup and discard the woody parts.) Cook in boiling water for about a minute, then immediately drain and cool under running cold water. Drain. Alternatively, use them fresh.
- In a bowl, combine the iceberg lettuce, baby greens, asparagus, cucumbers, and radishes.
- For the dressing, simply combine the ingredients in a bowl and give a quick mix with a whisk.
- Place eggs in the bottom of a saucepan. Fill the pan with cold water, few centimeters above the eggs. Bring the water to a rapid boil on the stovetop over high heat and boil eggs until desired stage. I would recommend 6 minutes (Slightly oozy yolk) or 7 minutes (sticky but almost set yolk), but you can cook longer (up to 10 minutes), for hard-boiled eggs. Immediately cool the cooked eggs under running cold water, then drain and peel.
- Divide salad between plates. Top with the warm potatoes, prosciutto, and eggs. Sprinkle with the chives. Enjoy!