Also from Cold-Weather Cooking
Country Potato Salad with Prosciutto and Chopped
3 pounds small red potatoes, scrubbed but not peeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1 bunch scallions, trimmed and minced
1 jar (4 ounces) pimientos, drained and chopped
1/2 cup chopped fresh dill, plus additional for garnish
1/3 pound thinly sliced prosciutto, cut into thick slivers
5 hard-cooked large eggs, peeled and coarsely chopped
2 tablespoons Dijon mustard
1 cup sour cream
1. Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the and simmer uncovered until fork-tender, 25 to 30 minutes. Drain in a colander.
2. While the potatoes are cooking, whisk together the wine, lemon juice, and olive oil in a large mixing bowl. Season with salt and pepper. Stir in the scallions, pimientos, dill, and prosciutto. Cut the hot potatoes into large uneven chunks, add to the bowl, and toss to combine. Mix in the chopped eggs.
3. In a small bowl, whisk together the mustard and sour cream; add to salad to bind. Transfer to a serving bowl, garnish with a little additional dill, and serve slightly warm or at room temperature.
I personally don't care for dill on its own so I did a blend of dried herbs that worked rather nicely.
Makes 6 to 8 servings
Country Potato Salad with Prosciutto and Chopped
3 pounds small red potatoes, scrubbed but not peeled
1/2 cup dry white wine
2 tablespoons fresh lemon juice
1/3 cup olive oil
Salt and freshly ground black pepper to taste
1 bunch scallions, trimmed and minced
1 jar (4 ounces) pimientos, drained and chopped
1/2 cup chopped fresh dill, plus additional for garnish
1/3 pound thinly sliced prosciutto, cut into thick slivers
5 hard-cooked large eggs, peeled and coarsely chopped
2 tablespoons Dijon mustard
1 cup sour cream
1. Place the potatoes in a large pot and add water to cover. Heat to a boil, then lower the and simmer uncovered until fork-tender, 25 to 30 minutes. Drain in a colander.
2. While the potatoes are cooking, whisk together the wine, lemon juice, and olive oil in a large mixing bowl. Season with salt and pepper. Stir in the scallions, pimientos, dill, and prosciutto. Cut the hot potatoes into large uneven chunks, add to the bowl, and toss to combine. Mix in the chopped eggs.
3. In a small bowl, whisk together the mustard and sour cream; add to salad to bind. Transfer to a serving bowl, garnish with a little additional dill, and serve slightly warm or at room temperature.
I personally don't care for dill on its own so I did a blend of dried herbs that worked rather nicely.
Makes 6 to 8 servings