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
|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|
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.
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.
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.
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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