Potato Salad
Ingredients
1kg red skinned baby potatoes
3 slices prosciutto, roughly chopped
200g Bulla Sour Cream
1/4 cup whole egg mayonnaise
1 Tbsp grainy mustard
2 Tbsp finely chopped chives
salt flakes & freshly ground black pepper
1/4 cup parsley leaves, chopped
for garnish
extra chives
Cooking Directions
- Steam or boil potatoes whole until just tender. When cool enough to handle, cut into halves or quarters.
- Place prosciutto in a frypan with a little oil and cook until crisp. Drain on paper towel.
- In a large mixing bowl, combine the Bulla Sour Cream, mayonnaise, mustard and chives, mix well and season to taste.
- Add potatoes to the mixing bowl, and gently toss to coat. Tip into a serving bowl and finish with crispy prosciutto, parsley and chives.