Fingerling Potato and Prosciutto Salad

Yield: 4 servings (serving size = 1 cup)

Prep Time: 25 min

Cook Time: 20 min

Fingerling Potato and Prosciutto Salad


1 pound fingerling potatoes, halved lengthwise
1 tablespoon white wine vinegar
1/4 cup finely chopped shallots
1/4 cup chopped fresh flat-leaf parsley
3 tablespoons crème fraîche
1 teaspoon chopped fresh sage
1/2 teaspoon kosher salt
1/4 teaspoon 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.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 154
Fat per serving: 3.12g
Saturated Fat per serving: 1.38g
Sugar per serving: .94g
Sodium per serving: ,span class="sodium">826.43mg
Fiber per serving: 2.69g
Protein per serving: 8.99g
Cholesterol per serving: 18.84mg
Carbohydrates per serving: 23g

WW POINTS per serving:
Points Plus Program: 4 Old Points Program: 3

Recipe Source: Cooking Light

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