Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
You can never have too many side dish recipes, so give Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil a try. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free recipe has 225 calories, 8g of protein, and 13g of fat per serving. If you have yukon gold potatoes, lemon juice, chives, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July.
Instructions
Place potatoes in large saucepan.
Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes.
Drain potatoes, reserving broth.
Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 13 minutes.
Pour over potatoes and toss gently until broth is absorbed.
Melt butter in medium nonstick skillet over medium heat.
Add prosciutto and sauté until crisp, about 6 minutes.
Transfer prosciutto and butter from skillet to bowl with potatoes.
Add celery, onion, and chives to potatoes.
Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend.
Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired.
Serve warm or at room temperature. (Can be made 2 hours ahead.
Let stand at room temperature.)