Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil Recipes

YUKON GOLD POTATO SALAD W/ CRISPY PROSCIUTTO & TRUFFLE OIL

Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil image

I hadn't thought of cooking potatoes in chicken broth before, but when I tried cooking rice that way, I was blown away! Here's a mayo-free potato salad that will "picnic" well. (Didn't know picnic was a verb, didja?)

Provided by Sandi From CA

Categories Ham

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs yukon gold potatoes, peeled and cut into 1/4-inch-thick slices
2 1/2 cups low sodium chicken broth
2 tablespoons butter (1/4 stick)
3 ounces prosciutto, chopped and sliced
1 cup celery, chopped
1/2 cup chopped sweet onion (such as Vidalia or Maui)
1/2 cup chopped fresh chives
1 tablespoon truffle oil (or more)
1 tablespoon fresh lemon juice

Steps:

Place potatoes in large saucepan. Add chicken broth. Bring to boil.
Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
Drain potatoes, reserving broth.
Place potatoes in large bowl.
Return broth to same saucepan and boil until reduced to 2/3 cup, about 13 minutes.
Pour over potatoes and toss gently until broth is absorbed.
Melt butter in medium nonstick skillet over medium heat.
Add prosciutto and sauté until crisp, about 6 minutes.
Transfer prosciutto and butter from skillet to bowl with potatoes.
Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.).

Nutrition Facts : Calories 191.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 10.2, Sodium 77.3, Carbohydrate 33.9, Fiber 3.3, Sugar 2.5, Protein 5.2

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