Lift the humble potato salad to new heights with salty capers, artichokes and crisp prosciutto.
- Place the potatoes in a saucepan and cover with cold water. Bring to boil over high heat. Cook for 20 minutes or until the potatoes are tender. Refresh under cold water. Drain.
- Meanwhile, place the eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Reduce heat to medium-low and simmer for 7 minutes. Refresh under cold water. Drain. Peel and quarter.
- Thickly slice the potatoes. Transfer to a large bowl. Add the artichoke and onion. Whisk the mayonnaise, capers and chives in a small bowl. Add to the potato mixture and season. Gently toss to combine.
- Heat a frying pan over high heat. Cook the prosciutto for 2 minutes each side or until golden and crisp. Tear into pieces.
- Layer the potato mixture, egg, spinach and prosciutto in a large glass bowl.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set