FINGERLING POTATO & PROSCIUTTO SALAD
1 lb fingerling potatoes, halved lengthwise
1 Tbs white wine vinegar
¼ cup finely chopped shallots
¼ cup chopped fresh flat-leaf parsley
3 Tbs crème fraîche
1 tsp chopped fresh sage
½ tsp kosher salt
½ tsp freshly ground black pepper
3 ounces very thin slices prosciutto, finely chopped
1. Place potatoes in a medium saucepan; cover with water. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Drain. Stir until tender. Drain. Stir in vinegar. Cover and chill.
2. Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.
Yield: Serv. Size: 1 cup
Amount Per Serving
Calories From Fat (18%) 28
Total Fat 3.12g
Saturated Fat 1.38g
Dietary Fiber 2.69g
Net Carbohydrates 20.31g
WW Points: 4
Recipe Source: Cooking Light
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