Potato Salad with Prosciutto

With the addition of salty ham and fragrant caraway seeds, this hearty salad is full of flavor

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell

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Ingredients

1 1/2 lb (675 g) small new potatoes		2 shallots or scallions, finely chopped
salt		1 tbsp red wine vinegar
1 tbsp caraway seeds		1 tsp Dijon mustard
6 slices prosciutto, cut into thin strips		1 garlic clove, minced
3 tbsp chopped parsley		3 tbsp olive oil
2/3 cups sour cream		Salt and freshly ground black pepper

Prep: 10 min Total:

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1
Place the potatoes in a large saucepan, cover with lightly salted cold water, and bring to a boil over high heat. Reduce the heat to medium and cover. Simmer for about 15 minutes, or until tender. Drain and let cool.
2
Meanwhile, heat a small frying pan over medium-high heat. Add the caraway seeds and cook, stirring almost constantly, for 1–2 minutes, or until lightly toasted. Transfer to a plate.
3
To make the dressing, whisk the sour cream, shallots, vinegar, mustard, and garlic in a small bowl. Slowly whisk in the oil and season with salt and pepper.
4
Cut each potato in half and put in a large bowl. Add the caraway seeds, prosciutto, 2 tbsp of the parsley, and the dressing. Toss gently to combine. Transfer to a serving platter and scatter with the remaining chopped parsley.

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