Method :
Boil the potatoes for 12-15
minutes, or until just tender, trying not to let the skins break
away too much. Drain the potatoes well, then cool
slightly. Meanwhile, cook the prosciutto or
bacon under a hot grill until crisp (3-4 minutes for prosciutto; 6-7
minutes for bacon). Cool, then break into even bite
size pieces. Place the dressing ingredients in
a small bowl and whisk until well blended. Cut the potatoes into large pieces
and place in a large bowl with the spring onion, parsley and half
the prosciutto or bacon. Season to taste with salt and
cracked black pepper. Pour in half the dressing and toss
gently to coat the potato pieces, being careful not to break up the
potato too much. Transfer the potato salad to a
serving bowl, drizzle with the remaining dressing and sprinkle with
the remaining prosciutto.
Serve warm or at room temperature.
Serves 4-6
Protein: 6.5g
Fat: 20g
Carbohydrate:
33g
Dietary Fiber:
4.5g
Cholesterol:
1mg; 1434kJ (343 cal)
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