Prosciutto, dill and lemon potato salad

This tasty potato salad is a family favourite. Enjoy it at home or take it to your next barbecue.

Recipe «Prosciutto, dill and lemon potato salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg small coliban potatoes, cut into 3cm pieces, 1 tbsp olive oil, 100g prosciutto, 1/3 cup capers, drained, patted dry with paper towel, 50g baby spinach leaves, shredded , 1/2 cup Basic mayonnaise, 1 1/2 tbsp chopped fresh dill, 1/2 lemon, rind finely grated, juiced , 1 tbsp boiling water.

Ingredients:

• 1kg small coliban potatoes, cut into 3cm pieces 
• 1 tbsp olive oil 
• 100g prosciutto 
• 1/3 cup capers, drained, patted dry with paper towel 
• 50g baby spinach leaves, shredded 
• 1/2 cup Basic mayonnaise 
• 1 1/2 tbsp chopped fresh dill 
• 1/2 lemon, rind finely grated, juiced 
• 1 tbsp boiling water 

Instructions

1. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, partially covered, for 10 to 15 minutes or until potatoes are just tender. Drain. Place in a large bowl.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add prosciutto. Cook for 2 to 3 minutes each side or until crisp. Remove to a plate lined with paper towel. Allow to cool. Add capers to pan. Cook, stirring often, for 4 to 5 minutes or until slightly crisp. Remove to a plate lined with paper towel. Break prosciutto into small pieces.
3. Make dill and lemon mayonnaise: Whisk mayonnaise, dill, 1 teaspoon lemon rind, 1 tablespoon lemon juice and water together in a bowl.
4. Add dill and lemon mayonnaise, capers and half the prosciutto to the potatoes. Toss to combine. Fold through spinach. Top with remaining prosciutto. Serve.