If you’re looking for something a little different, try this Fingerling Potato and Prosciutto Salad.
Fingerling potatoes are a small, stubby, finger-shaped potato. They’re a little odd looking, but they’re fun to use in recipes because people don’t expect to see them!
In this recipe, the potatoes are tossed with a lightly creamy dressing. They’re not smothered in it as you see in other potato salad recipes. Thin slices of prosciutto are mixed in, and they make a delicious addition.
Shallots, parsley and fresh sage round out the flavors in this salad. It’s the perfect sort of potato salad to serve at a nicer, more intimate gathering. People will appreciate that you made something new!
Fingerling Potato and Prosciutto Salad
Yield: 4 servings (serving size = 1 cup)
Prep Time: 25 minutes
Cook Time: 20 minutes
Ingredients:
- 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
Instructions:
- 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.
- Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.
Nutrition:
- Nutritional Information per 1-cup serving: Calories: 154, Fat: 3.12g, Saturated Fat: 1.38g, Sugar: .94g, Sodium: 826.43mg, Fiber: 2.69g, Protein: 8.99g, Cholesterol: 18.84mg, Carbohydrates: 23g
- Weight Watchers POINTS per 1-cup serving: Freestyle SmartPoints: 6, Points Plus Program: 4, Old Points Program: 3
SOURCE: RecipeGirl.com (via Cooking Light)
- 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
- 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.
- Combine potato mixture and remaining ingredients in a large bowl; toss gently to coat.
Nutrition:
- Nutritional Information per 1-cup serving: Calories: 154, Fat: 3.12g, Saturated Fat: 1.38g, Sugar: .94g, Sodium: 826.43mg, Fiber: 2.69g, Protein: 8.99g, Cholesterol: 18.84mg, Carbohydrates: 23g
- Weight Watchers POINTS per 1-cup serving: Freestyle SmartPoints: 6, Points Plus Program: 4, Old Points Program: 3
SOURCE: RecipeGirl.com (via Cooking Light)
Here are a few more potato salad recipes you might enjoy:
- Southwestern Potato Salad by A Dash of Sanity
- All American Potato Salad by Recipe Girl
- Loaded Baked Potato Salad by Brown Eyed Baker
- Dilled Potato Salad with Feta by Recipe Girl
