Fingerling Potato and Prosciutto Salad

FINGERLING POTATO & PROSCIUTTO SALAD
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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.

Servings: 4
Yield: Serv. Size: 1 cup

Nutrition Facts
Amount Per Serving
Calories 154
Calories From Fat (18%) 28
Total Fat 3.12g
Saturated Fat 1.38g
Cholesterol 18.84mg
Sodium 826.43mg
Potassium 671.43mg
Carbohydrates 23.00g
Dietary Fiber 2.69g
Sugar 0.94g
Net Carbohydrates 20.31g
Protein 8.99g

WW Points: 4

Recipe Source: Cooking Light

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