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Country Potato Salad with Prosciutto and Chopped Egg

Source of Recipe

From "Cold-Weather Cooking" by Sarah Leah Chase


Recipe Introduction

"This hearty and colorful potato salad is the after-Labor-Day version that I used to love to make at my specialty food shop, Que Sera Sarah."

List of Ingredients

â—¦ 3 pounds small red potatoes, scrubbed but not peeled
â—¦ ½ cup dry white wine
â—¦ 2 tablespoons fresh lemon juice
â—¦ â…“ cup olive oil
â—¦ Salt and freshly ground black pepper to taste
â—¦ 1 bunch scallions, trimmed and minced
â—¦ 1 jar (4 ounces) pimientos, drained and chopped
â—¦ ½ cup chopped fresh dill, plus additional for garnish
â—¦ â…“ pound thinly sliced prosciutto, cut into thick slivers
â—¦ 5 hard-cooked large eggs, peeled and coarsely chopped
â—¦ 2 tablespoons Dijon mustard
â—¦ 1 cup sour cream


Recipe

Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the heat and simmer uncovered until fork-tender, 25 to 30 minutes. Drain in a colander.

While the potatoes are cooking, whisk together the wine, lemon juice, and olive oil in a large mixing bowl. Season with salt and pepper. Stir in the scallions, pimientos, dill, and prosciutto. Cut the hot potatoes into large uneven chunks, add to the bowl, and toss to combine. Mix in the chopped eggs.

In a small bowl, whisk together the mustard and sour cream; add it to the salad to bind. Transfer to a serving bowl, garnish with a little additional dill, and serve slightly warm or at room temperature.

Makes 6 to 8 servings