Yesterday, I made some potato salad in order to prepare for this week. I picked a recipe that was in the recent issue of the Food Network magazine. Creamy Potato and Prosciutto Salad. Start by cooking 5-6 slices of extra thin prosciutto either in a frying pan over medium-high heat until crisp or place in the oven at 400 degrees on a baking sheet until crisp. Either way, it should only take you about 5-10 minutes to get it crisp. After it is done, place it on a paper towel and leave it for the moment. Then you should cut up about 2-3 pounds of red (or something similar…) potatoes. Add the potatoes to a large pot of cold water along with a pinch of salt. Bring to a boil and lower to a simmer, cooking until the potatoes are just fork tender, about 15 minutes. Remember that the potatoes will continue to cook when you remove them from the water so don’t overcook them. Remove the potatoes from the heat and drain in a colander and allow to cool slightly. As the potatoes cool down, take a few minutes to make the dressing. It is relatively easy. In a large bowl, whisk the 2-3 finely chopped scallions, 1 teaspoon sugar, 1 cup mayonnaise, 1/2 teaspoon paprika, 1/4 teaspoon ground mustard, and 2 teaspoons apple cider vinegar until it is all blended. When the potatoes are cooled, mix them with the dressing  and refrigerate for at least 1 hour. Remove and sprinkle the crispy prosciutto over the top. I just mixed everything up that day and it was still good. You could still taste the prosciutto in the salad.

We ate the potato salad with some turkey hot dogs and fresh corn on the cob. As I said when I started this entry, it was a terrific summer meal. Sine we were all busy today, it really helped to make the potato salad ahead of time. That just meant that we had to take about 10 minutes to cook the corn and the hot dogs in order to get a great meal tonight!

 

 

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