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Potato salad with eggs and prosciutto recipe

Potato salad with eggs and prosciutto recipe



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  • Recipes
  • Dish type
  • Salad
  • Vegetable salad
  • Potato salad

Simple, tasty and complete. Potatoes, boiled eggs and Italian ham, seasoned with herbs de Provence.

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IngredientsServes: 4

  • 4 potatoes, peeled and diced
  • 2 large hard boiled eggs, cut into 4 slices
  • 4 slices prosciutto, chopped
  • salt and freshly ground black pepper to taste
  • herbes de Provence
  • 2 tablespoons cider vinegar
  • 3 tablespoons vegetable oil
  • 1 large tablespoon mayonnaise

MethodPrep:10min ›Ready in:10min

  1. Put potatoes in a saucepan of lightly salted water; bring to the boil and cook for about 25 minutes, until tender. Drain, then run under cold water. Set aside to cool slightly.
  2. Put potatoes, eggs and ham in a bowl. Season with salt, pepper and herbes de Provence.
  3. Prepare dressing by mixing the vinegar, oil and mayonnaise; pour over salad just before serving.

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Reviews & ratingsAverage global rating:(1)


Pesto potato salad

This pesto potato salad is definitely unusual but I’m sure you’ll be hooked once you try it! It’s packed with so much flavor! It has potatoes, hard-boiled eggs, green beans, cherry tomatoes, flavorful pecorino cheese, all tossed with lemon basil pesto sauce and topped with crispy prosciutto. It is seriously one of the best potato salads ever!

This salad is great for any potluck party or picnic. It’s also great as a work lunch!


Recipe Summary

  • 2 tablespoons olive oil, divided
  • ½ pound sliced prosciutto, or more to taste
  • ½ pound small potatoes, sliced thinly lengthwise
  • 2 tomatoes, sliced
  • 1 (4 ounce) ball fresh mozzarella cheese, thinly sliced
  • ½ (6 ounce) jar sliced mushrooms, drained
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon dried oregano
  • ¼ teaspoon garlic powder
  • ¼ teaspoon finely chopped green onion

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish with olive oil.

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook prosciutto in hot oil until crisp, 4 to 6 minutes per side. Drain cooked prosciutto on a plate lined with paper towel pat slices with paper towel to blot excess grease. Crumble prosciutto.

Spread about half the potatoes into the bottom of the prepared casserole dish. Arrange about half the mozzarella slices atop the potatoes. Repeat layering with remaining potatoes and cheese. Drizzle 1 tablespoon olive oil over the top layer of cheese. Sprinkle crumbled prosciutto over the cheese layer.

Arrange tomato slices around the edges of the casserole dish. Sprinkle mushroom slices inside the edges of the tomato border. Season with salt, pepper, oregano, garlic powder, and green onion. Cover casserole dish with aluminum foil.

Bake in preheated oven for 50 minutes. Remove and discard foil and switch oven to broil. Continue cooking under the broiler until the top is browned, 5 to 10 minutes more.


Ingredients You Need

The list of ingredients that you can put in a potato salad is endless really. However, we have chosen to keep it simple here as sometimes simple just tastes the best! These are the ingredients in our potato salad recipe:

  • eggs
  • celery
  • green onions
  • potatoes (duh)
  • dill
  • garlic
  • salt and pepper
  • vinaigrette

A couple of other ingredients that would likely taste pretty damn good in this potato salad are:

  • bacon
  • prosciutto
  • cooked chunks of chorizo or farmer sausage
  • red onion
  • cheese like cheddar or gruyere
  • pickles
  • chives
  • red onion

Potato salad with eggs and prosciutto recipe - Recipes

This is my grandmother's recipe. The secret ingredient is pickle juice!And please use baking potatoes. Regular new potatoes are too full of water content and get mushy. I don't have amounts and measures, however these are close estimates. I just learned by watching and make this from memory. Start with these amounts and see how they are. You may need to tweek the mayo to potato ratio. It is well worth the try. This seems like a pretty basic recipe, but don't pass it up. This recipe is my most requested picnic food. People love it!

5 lbs russet or BAKING potaotes, boiled whole in jackets, cooled

1 large jar garlic dill pickles (I use Claussen's)

1 large onion, diced finely

3-4 ribs celery, diced finely

6 hard boiled eggs, diced finely

Remove skins from baking potatoes and dice into large bowl. As you dice the potatoes, splash them with the pickle juice to keep them from browning. Toss the potatoes as you dice. Keep splashing them with pickle juice. Use about 1/4- 1/3 cup.

Put mayo in a bowl ( I use a large wide mouthed ball jar and shake). Add 1/3 cup pickle juice and mustard. This is just a guesstimate. You might need more pickle juice. Mix or shake well. It should be the consistancy of thick cream.

Add mayo to potatoes and coat.Don't be stingy with the mayo. If it doesn't coat it and some to spare

make more. Add onions, celery and eggs and mix. Salt and pepper to taste.

This is better if made the day in advance for all the flavors to marry. When you make this invite me over!


Olivier Salad Recipe – Russian Potato Salad (video)

The most delicious potato salad recipe ever! Olivier salad is an easy and delicious Russian potato salad made with potatoes, carrots, eggs, sausage and peas! It’s dressed with creamy mayonnaise and fresh dill. This Russian staple dish can be served as a side dish or enjoyed on its own. You’ll find this creamy salad at any special occasion or holiday celebration in Eastern Europe and Russia. You can also find this recipe in my new cookbook, Beyond Borscht, which features 75 Eastern European recipes!

Watch My Video!

Make sure to watch my video tutorial for step-by-step instructions! Want to receive new recipe emails in your inbox? Make sure to subscribe to my website and my YouTube channel and turn on notifications!

Preparing the Vegetables & Fillings

This Russian potato salad is full of delicious ingredients and loads of root vegetables. I like to start by preparing the potatoes, carrots and hard-boiled eggs first. Place the potatoes and carrots into a large pot filled with salted water and add the unpeeled potatoes and carrots. These need to be boiled until they’re fork tender. The carrots usually take about 12 to 15 minutes and the potatoes can take up to 25 minutes, depending on size. Carefully take the vegetables out of the water as they finish cooking and allow them to cool on a tray. Once they’re cooled to touch, take a paring knife and gently remove the peel.

The eggs need to be hard-boiled with a firm yolk for best results. First, bring a small saucepot filled with salted water to a boil. Then use a spoon to drop the eggs into the water. Boil the eggs for 9 1/2 to 10 minutes, then drain the hot water and fill the pot with ice. This will stop the cooking process and will cool down the eggs faster.

Cutting the Ingredients

Olivier potato salad is best when all the ingredients are diced to the same size. This way, you’ll get to enjoy all the flavors combined together! I recommend dicing everything pea-sized for the best look, taste and texture. Dice the potatoes, carrots, eggs and sausage/ham and place into one large mixing bowl. Dice the pickles, scallions (or onion) and dill.

Dressing the Salad

Once you have everything diced and ready to go, it’s time to dress this Russian potato salad. Most salads in Russia are dressed with mayonnaise and this one is no exception! I like to lighten up the dressing by doing half mayonnaise and half sour cream. If you want a richer salad, replace the sour cream with more mayonnaise! Add in the mayonnaise, sour cream and fresh dill and use a spatula to combine everything together into a uniform mixture. Season the salad with salt and optional black pepper, to taste.

The original recipe that was invented in the 1800’s also had caviar! Try making this salad extra special by adding spoonful’s of salmon roe on top!

Make-Ahead Instructions

If you are enjoying this Olivier potato salad right away, combine all the ingredients together in a large bowl, add the dressing and enjoy! If you want to prepare this salad ahead of time, I recommend keeping some of the ingredients separately. Place the potatoes, carrots, eggs and sausage/ham into one mixing bowl. Into the second mixing bowl, add the pickles, scallions or onion and dill. Keep both bowls covered and in the refrigerator until ready to assemble the salad.

More Recipes!

Enjoyed this delicious Russian recipe? Check out some of my other Eastern European recipes you’re sure to enjoy!


Recipe Summary

  • 1 dozen large eggs
  • 2 tablespoons water
  • Salt and freshly ground pepper
  • 1 packed cup shredded Gruyère
  • 4 ounces prosciutto, sliced 1/4 inch thick and cut into 1/4-inch dice
  • 1/4 cup extra-virgin olive oil
  • 1 pound Yukon Gold potatoes, peeled and cut into 1/2-inch dice
  • 2 scallions, thinly sliced

Preheat the oven to 375°. In a bowl, beat the eggs with the water and season with 3/4 teaspoon of salt and 1/2 teaspoon of pepper. Beat in the Gruyère and prosciutto.

Heat the olive oil in a large, nonstick ovenproof skillet. Add the potatoes and cook over moderately high heat, stirring occasionally, until tender and golden brown, about 7 minutes. Add the scallions and cook for 1 minute. Stir the egg mixture and add to the skillet. Stir to distribute the potatoes. Cook until the bottom is just set, about 3 minutes lift the frittata to allow the uncooked eggs to seep underneath.

Bake the frittata for about 10 minutes, until nearly set in the center.

Preheat the broiler. Broil the frittata 8 inches from the heat for 1 minute, until the top is just beginning to brown. Cut the frittata into wedges and serve hot or at room temperature.


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POTATO salad is one of Australia's favourite side dishes and the number one accompaniment for any summer meal.

Warm roast potato salad. Picture: Ben Dearnley Source:National Features

POTATO salad is one of Australia's favourite side dishes and the number one accompaniment for any summer meal.

It goes beautifully with all proteins because it&aposs so easily adaptable. Find a recipe with dill to go with salmon or prawns, look for a German-style with egg and bacon to serve with glazed ham or go for a sour cream-based dressing for turkey.

Kim Coverdale, Food Editor, Super Food Ideas

-- MEXICAN POTATO AND SALSA SALAD

- Preparation time: 15 minutes

1kg golden delight potatoes, scrubbed, cut into wedges

1 large tomato, finely diced

1/2 small red onion, finely diced

1/4 cup roughly chopped fresh coriander leaves

2 tbsp extra-virgin olive oil

1 small red chilli, deseeded, finely chopped

Preheat oven to 220C. Line a large baking tray with baking paper. Place potato in a large oven bag. Add 2 tablespoons cold water. Twist bag to secure. Microwave on high (100 per cent) for 5 minutes or until potato is just tender. Remove from bag. Drain.

Place potato on prepared tray. Spray with oil. Roast for 30-35 minutes or until golden and tender. Allow to cool on tray. Place on a platter. Top with avocado.

Combine tomato, onion and coriander in a bowl. Sprinkle over avocado.

Place oil, lime juice and chilli in a screw-top jar. Season with salt and pepper. Secure lid. Shake to combine. Drizzle over salad. Serve.

-- CLASSIC POTATO SALAD

- Preparation time: 15 minutes

600g nicola potatoes, unpeeled

2 middle bacon rashers, rind removed, chopped

1 medium brown onion, finely chopped

2 hard-boiled eggs, chopped (see tip)

1/2 cup whole-egg mayonnaise

2 gherkins, finely chopped

3 green onions, thinly sliced

Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until tender. Drain. Cool.

Peel and chop potatoes in bite-size wedges.

Meanwhile, heat a large non-stick frypan over high heat. Add bacon and brown onion. Cook for 2-3 minutes or until onion has softened. Transfer to a large bowl. Add potato and egg. Combine mayonnaise and vinegar in a bowl.

Add to potato mixture. Season with salt and pepper. Toss to combine.

Serve topped with gherkins and green onion. Serve.

Tip: To hard-boil eggs, place eggs in a saucepan. Cover with cold water. Cover pan. Bring to the boil over high heat. Reduce heat to medium. Simmer for

7 minutes. Place under cold water for 1 minute. Set aside to cool before peeling.

- CARAMELISED ONION POTATO SALAD

- Preparation time: 15 minutes

600g red onions, halved, thinly sliced

1 1/2 tbsp white balsamic vinegar

1/2 cup thinly sliced char-grilled red capsicum

1/2 cup Praise whole-egg mayonnaise

2 tbsp finely chopped fresh dill

1 tbsp drained baby capers, rinsed, drained, chopped

Heat oil in a saucepan over medium heat. Cook onion, stirring, for 15-20 minutes or until golden. Add vinegar and sugar. Cook, stirring occasionally, for 2 minutes or until onion is golden and soft. Set aside.

Meanwhile, place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook for 10-12 minutes or until just tender. Drain. Set aside to cool completely.

Place onion mixture, potato and capsicum in a large bowl. Combine mayonnaise, dill, lemon juice and capers in a bowl. Season with salt and pepper. Add to potato mixture. Toss to combine. Serve.

- WARM ROAST POTATO SALAD

- Preparation time: 15 minutes

1.5kg small chat potatoes, halved

5 slices prosciutto, chopped

1/4 cup whole-egg mayonnaise

1 tbsp drained capers, chopped

1 tbsp chopped fresh flat-leaf parsley leaves

1 tbsp chopped fresh basil leaves

Preheat barbecue on high with the hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain.

Place in a large bowl. Add prosciutto and oil. Season with fresh pepper and toss to coat. Place potato mixture in a large disposable foil baking tray. Reduce heat to medium.

Cook, with hood down, for 40-45 minutes or until golden and tender.

Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.


Instructions

1. Place the diced potatoes into a pot of salted cold water, set over medium heat and bring to a boil. Cook until tender — not al dente, but not quite mashed potatoes. Drain and let cool.

2. While the potatoes are boiling, slice the cucumbers no thicker than your favorite burger pickle. Season to taste with salt and set aside in the refrigerator.

3. Cut off the green parts of two of the scallions, and slice them into long ovals on the diagonal. Set them aside for garnish. Cut the rest — white and green parts — into O-shapes.

4. Make the dressing: In a small bowl, whisk together the mayonnaise, the Dijon mustard, the HonDashi, the garlic and the vinegar. Set aside.

5. Place the drained potatoes in mixing bowl. Use a tea towel to squeeze the excess water out of the chilled cucumbers, then add them to the bowl. Add the O-shaped scallions, and about 3/4 cup of the dressing and fold together until the ingredients are well combined. Do not overmix or the potatoes may become gluey or overly starchy. Taste and correct seasoning, adding salt and/or vinegar as necessary, along with additional mayonnaise, if you like. Combine gently again. Refrigerate at least an hour before serving to give the flavors time to marry.

6. Divide the potato salad among four small plates (or two larger ones), top each with half an ajitama (or two halves), scatter the diagonal sliced scallion greens on top and serve.