creamy italian potato salad

★★★★★ 1
a recipe by
Lori Loucas
San Diego

This salad has been a huge hit at every potluck I've ever taken it to! If the proscuitto is way too expensive, you can substitute bacon - but then it wouldn't be Italian. LOL. It would still taste great - and is an option I use if I have to make a super large batch.

★★★★★ 1
serves 6-8
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For creamy italian potato salad

  • 2 lb
    baby red potatoes
  • 2 Tbsp
  • 3 oz
    prosciutto, chopped
  • 2
    green onions, chopped
  • 1/2 c
    chopped celery
  • 1/3 c
    roasted red peppers, chopped
  • 2 Tbsp
    fresh parsley, chopped (divided use)d use)
  • 3/4 c
  • 1 tsp
  • 1 Tbsp
    red wine vinegar
  • 1 tsp
    dried mustard
  • 1/2 tsp
  • salt & pepper, to taste

How To Make creamy italian potato salad

  • 1
    Cut potatoes in half or quarters - into chunks. Cook in boiling salted water until crisp tender (don't let them overcook, or they'll fall apart). Drain and set aside to cool for about 20 minutes in a large bowl.
  • 2
    While potatoes cool, melt the butter in a medium nonstick skillet over medium heat. Add the prosciutto and sauté until crisp, about 6 minutes. Remove the proscuitto to a paper towel-lined plate. Pour the butter into the potatoes.
  • 3
    Put the green onions, celery and red peppers in the bowl with the potatoes, but don't mix in yet.
  • 4
    In a small bowl, combine the mayonnaise, vinegar, sugar, mustard, paprika and ONE TABLESPOON of the chopped parsley. Pour over the potatoes. Add about 3/4 of the crisped proscuitto. Gently fold the ingredients together. Taste and add salt and pepper to your taste. If the proscuitto is very salty, you may not need to add salt at all. Cover the bowl and chill at least 1 hour, or until ready to serve.
  • 5
    Remove bowl from refrigerator and sprinkle remaining proscuitto and parsley over the top.

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