Potato salad is a staple at any barbecue but, for a modern twist, weve added crispy prosciutto pieces and a creamy herb aioli.
- Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.
- Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.
- Preheat grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.
- Combine the potato and aioli in a bowl. Top with the prosciutto to serve.
You may need it
Food Storage Container Set
Surface Utensil Holder
Cutting Board Set