Yukon Gold Potato Salad W Crispy Prosciutto Truffle Oil
Elevate your picnic game with this luxurious Yukon Gold Potato Salad with Crispy Prosciutto & Truffle Oil. Creamy, buttery Yukon Gold potatoes are the perfect base for a rich and tangy dressing made with mayonnaise, Dijon mustard, bright lemon juice, and a touch of aromatic truffle oil. Crispy prosciutto adds an irresistible crunch, while a generous sprinkle of fresh chives and parsley provides vibrant color and herbal freshness. This easy-to-make, gourmet twist on a classic side dish is perfect for gatherings, from casual barbecues to elegant dinner parties. Serve it at room temperature or chilled, and finish with an extra drizzle of truffle oil for a truly indulgent touch.
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Recipe Information
Ingredients
- 2 pounds Yukon Gold potatoes
- 1 teaspoon Kosher salt
- 4 pieces Prosciutto slices
- 1 cup Mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon Lemon juice
- 1 teaspoon Truffle oil
- 2 tablespoons Fresh chives
- 0.25 teaspoon Black pepper
- 2 tablespoons Parsley
Instructions
Fill a large pot with water and add 1 teaspoon of kosher salt. Bring the water to a boil over high heat.
Wash and peel the Yukon Gold potatoes. Cut them into bite-sized chunks, approximately 1-inch in size.
Add the potato chunks to the boiling water and cook for 15-20 minutes, until they are fork-tender but not mushy.
While the potatoes cook, preheat a skillet over medium heat. Add the prosciutto slices in a single layer and cook for 2-3 minutes per side, until crispy. Remove them from the skillet and set aside to cool on a paper towel-lined plate.
Once the potatoes are cooked, drain them in a colander and allow them to cool to room temperature.
In a large mixing bowl, combine the mayonnaise, Dijon mustard, lemon juice, truffle oil, and black pepper. Stir until smooth and creamy.
Chop the crispy prosciutto into small pieces and finely dice the fresh chives and parsley.
Gently fold the cooked potatoes into the dressing, ensuring all pieces are well-coated.
Add the chopped prosciutto, chives, and parsley to the bowl. Stir gently to incorporate.
Taste the salad and adjust the seasoning with additional salt and pepper if needed.
Transfer the potato salad to a serving dish. For a finishing touch, drizzle a tiny amount of extra truffle oil over the top and garnish with more fresh herbs if desired.
Serve immediately at room temperature or chill in the refrigerator for up to 2 hours before serving.
Nutrition Facts
Calories |
2758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 200.9 g | 258% | |
| Saturated Fat | 24.4 g | 122% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4070 mg | 177% | |
| Total Carbohydrate | 208.4 g | 76% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 6.6 g | ||
| Protein | 46.8 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 139 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4433 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
