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    Potato, Prosciutto & Pea Salad


    Source of Recipe


    Internet

    List of Ingredients




    4 medium potatoes, peeled and cut into 1 inch pieces
    3/4 lb. sugar snap peas, thawed if frozen
    2/3 cup olive oil
    1 medium red onion, chopped
    4 slices prosciutto, chopped
    1/4 cup white wine vinegar
    1/2 tsp. coarsely ground black pepper
    2 oz. flat anchovies, drained, halved
    2 Tbsp. fresh chives, chopped
    3 hard-boiled eggs, quartered, divided use
    1/4 cup grated Parmesan cheese

    Recipe



    Place potatoes in a steamer basket over boiling water. Cover pan and steam 10 minutes.

    Add snap peas and steam another 3-4 minutes or until potatoes are just tender and peas are bright green. Remove steamer basket and set aside.

    Heat oil in a heavy nonstick skillet over medium high heat. Saute onion 3-4 minutes or until soft.

    Add prosciutto and cook 2 minutes, stirring frequently. Stir in vinegar and pepper. Remove from heat.

    Combine peas, potatoes, onion mixture, anchovies, chives and half the eggs in a large bowl. Mix gently. Serve topped with remaining eggs and Parmesan.

    Servings: 6

 

 

 


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