Warm Potato Salad with Crispy Prosciutto and White Truffle Oil

Summer salads are great as a meal alone or as a great side dish to a barbeque. We love a good potato salad and are always looking for alternatives to the traditional mayo based potato salad.

This recipe is inspired by a recipe we found in a magazine long ago. The addition of crispy prosciutto and white truffle oil really dress it up. It’s served warm and we like it best with some ribs right off of the smoker. Note the truffle oil is expensive but so little is used it will last for a few recipes. We found it at a local gourmet grocer (Central Market, Texas friends)

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Chopping the traditional ingredients of celery and potatoes (and onions!) Then chop the prosciutto, getting it ready to crisp up in the frying pan

Just enough broth to cover the potatoes

Cooking in the broth adds flavor to the potatoes. Don’t over boil them as they will fall apart.

Save that broth!

Once the potatoes are in a large bowl and placed to the side, return the potatoes to the boiling pot. Simmer for about 14 minutes until the broth is reduced to about a 1/3 of a cup. Pour the warm broth over the potatoes. Do not refrigerate.

Now it’s time to crisp up that prosciutto. It will smell soo good! It’s best at the texture of very crispy, but not burned, bacon.

Now it’s time to pull it all together. Be sure to continually gently toss to ensure all gets incorporated.

The broth, the butter, and finally the truffle oil, lemon mixture make up the moisture that pull the entire salad together. Continue to incorporate each ingredient fully.

This side dish makes a very nice presentation as a great gourmet twist on traditional potato salad. And it tastes so rich with the prosciutto and truffle oil. This is one to try on your own kitchen adventure.

Yield: 6

Author: Jennifer Hipskind

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Warm Potato Salad With Crispy Prosciutto and White Truffle Oil

Yukon Gold Potatoes tossed with crispy prosciutto, celery, chives and white truffle oil, create a gourmet twist on a traditional potato salad.

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

Ingredients

• 2 lbs. Yukon Gold potatoes, cut into 1/2 inch thick slices
• 2 1/2 cups chicken broth
• 2 tablespoons unsalted butter
• 3 ounces chopped, sliced prosciutto
• 3/4 cup celery; chopped
• 1/2 cup yellow onion; finely chopped
• 1/2 cup fresh chives; chopped
• 2 tablespoons (or more) white truffle oil
• 2 tablespoons fresh lemon juice
• Salt and pepper to taste

Instructions

1. Placed sliced potatoes in a large saucepan.  Add the chicken broth.  Bring to a boil.  Reduce heat and cover, the simmer until potatoes are slightly tender, about 6 minutes.  
2. Drain the potatoes.  Reserve the broth.  Place the potatoes in a large bowl and set aside.
3. Return the broth to the same saucepan and simmer until reduced to about 1/3 of a cup.  About 12-14 minutes.
4. Once reduced, pour over the potatoes.
5. In a skillet, melt the butter over medium heat.  Add the chopped prosciutto and coot until crisp.  About 6 minutes.
6. Pour the butter and prosciutto over the potatoes.
7. Add the celery, onion and chives to the potatoes.  Toss all together gently.
8. Whisk the truffle oil and lemon juice in a small bowl.  Pour the mixture over the potatoes.  Toss gently again. 
9. Add salt and pepper to taste.  If desired, toss in a bit more truffle oil.  Serve warm or at room temperature.  If there are any leftovers, refrigerate.  30 minutes before serving remove from the refrigerator to bring to room temp.  Additional truffle oil may be needed.  Enjoy!

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