Potato Salad with Bleu Cheese and Crispy Prosciutto
Potato Salad with Blue Cheese and Crispy Prosciutto
Salad:
· 2 pounds small red and/or white potatoes, unpeeled
· 1 teaspoon olive oil
· 4 pieces prosciutto
· 1 stalk celery, finely diced
· ¼ cup finely diced red onion
· 4 ounces blue cheese crumbles
Dressing:
· 2 tablespoons sour cream
· 2 tablespoons olive oil mayonnaise
· 1 tablespoon olive oil
· 1 tablespoon stone ground mustard
· 1 tablespoon white wine vinegar
· Coarse salt and pepper, to taste
Quarter the potatoes; place in a stock pot and cover with water. Bring to a boil over medium high heat and cook just until tender, but not so soft that they fall apart. Drain and cool to room temperature.
Heat the olive oil in a skillet over medium heat. Add the prosciutto and cook until crisp. Set aside to cool and crumble into pieces.
In a large bowl, combine the potatoes, prosciutto, celery, red onion and blue cheese.
In a separate bowl, whisk together the dressing ingredients then drizzle over the salad and toss to coat. Refrigerate for several hours to chill before serving.
Yields about 6-8 servings
Recipe from Curly Girl Kitchen