Potato and prosciutto salad with aioli

Potato salad is a staple at any barbecue but, for a modern twist, weve added crispy prosciutto pieces and a creamy herb aioli.

Recipe «Potato and prosciutto salad with aioli» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 1 egg yolk, 3 tsp fresh lemon juice, 1 tsp Dijon mustard, 2 tbsp fresh basil leaves, 2 tbsp chopped fresh continental parsley , 2 tsp chopped fresh chives, 1 garlic clove, crushed, 125ml olive oil , 800g baby coliban potatoes, Olive oil, extra, to grease, 3 slices prosciutto.

Ingredients:

• 1 egg yolk 
• 3 tsp fresh lemon juice 
• 1 tsp Dijon mustard 
• 2 tbsp fresh basil leaves 
• 2 tbsp chopped fresh continental parsley 
• 2 tsp chopped fresh chives 
• 1 garlic clove, crushed 
• 125ml olive oil 
• 800g baby coliban potatoes 
• Olive oil, extra, to grease 
• 3 slices prosciutto 

Instructions

1. 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.
2. 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.
3. 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.
4. Combine the potato and aioli in a bowl. Top with the prosciutto to serve.