SERVES 4-6
PREPARATION 20-25 MINS
COOKING NONE
1kg (2lb) waxy potatoes
2-3tbsp roughly chopped fresh flatleaf parsley or chives
4 spring onions,
finely sliced
1 small red onion,
finely sliced
6 slices prosciutto
or bacon
2tbsp roughly chopped fresh mint leaves
For the dressing:
80ml (2¾fl oz) olive oil
1tbsp Dijon mustard
2tbsp white wine vinegar
1. Scrub the potatoes and cook in a large pan of gently boiling, salted water for 12-15 minutes, or until tender. Drain and allow to cool. While they are still warm, halve the potatoes and place them in a bowl with the parsley or chives, spring onions and red onion. Season well.
2. Place the dressing ingredients in a screw-top jar and shake well to combine. Pour half over the warm potatoes and toss gently to coat the pieces evenly, taking care not to break up the potato. Allow to stand until most of the dressing is absorbed.
3. Meanwhile, grill or fry the prosciutto or bacon until crisp. Prosciutto will take 3-4 minutes; bacon 5-7 minutes. When cool, break into bite-sized pieces.
4. Gently stir in half the prosciutto or bacon. Transfer to a serving dish, drizzle with the remaining dressing and sprinkle on the rest of the prosciutto or bacon. Garnish with mint and serve warm or at room temperature.
TIP
There's no need to peel potatoes for this recipe - just make
sure they are scrupulously clean.
MAKE AHEAD
You can cook
the potatoes 4-6 hours ahead of time and toss with half the dressing. Prepare the rest shortly before serving.