Potato Salad with Roasted Prosciutto, String Beans, and Olives
Potato Salad with Roasted Prosciutto, String Beans, and Olives
By roasting prosciutto, you end up with a salty crisp strip, like bacon. It crumbles nicely and adds to this European-style rendition of the great summer standby.
Ingredients
- 1 ½ pounds red-skinned potatoes about 4 large
- FOR THE VINAIGRETTE
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon minced shallot
- ½ teaspoon minced garlic
- 1 tablespoon Dijon mustard
- 2 ounces prosciutto thinly sliced
- 4 ounces slender string beans
- ¼ cup pitted kalamata olives
- ¼ cup coarsely chopped flat-leaf parsley
Instructions
- Wash the potatoes and cut them into one-quarter-inch-thick slices. Cook the sliced potatoes in boiling salted water until tender but not falling apart, about 10 minutes.
- While the potatoes are cooking, make the vinaigrette: In a large bowl, combine all the ingredients.
- Drain the potatoes in a colander. While they are still warm, add them to the vinaigrette, tossing gently to coat. Set aside to cool.
- Preheat the oven to 350 degrees Fahrenheit.
- Arrange the prosciutto slices in a single layer on a baking sheet. Roast until
- brown and crisp, about 10 minutes. Set aside to cool.
- Trim the string beans and cut them in half. Blanch the beans in boiling salted water for 3 minutes Drain in a colander and cool under cold running water. Drain thoroughly.
- Crumble the prosciutto into the potato salad. Add the string beans, olives, and parsley and toss to combine. Leftover salad will keep, covered, in the refrigerator for 1 day.
