HERBED POTATO SALAD WITH MINT, PARSLEY AND SOUR CREAM

HERBED POTATO SALAD WITH MINT, PARSLEY AND SOUR CREAM image

Yield 5 servings

Number Of Ingredients 10

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1.5 kg (or 3.33 lbs) waxy potatos (binji works well)
6 slices prosciutto
3/4 cup gluten free mayonnaise
1/2 cup sour cream
2 tablespoons good quality dijon mustard
1/3 cup fresh finely chopped flat parsley
1/3 cup fresh finely chopped mint
2 celery sticks, very thinly sliced
1 red onion, thinly sliced
2 tablespoons fresh finely chopped chives, to garnish

Steps:

Place the potatos in a large saucepan of cold, salted water. The water should be salted to taste like the ocean. Simmer for 8-10 minutes, or until tender. Drain and allow to cool, then halve lengthways. Meanwhile, preheat a grill to medium and grill the prosciutto until crisp. Set aside to cool, the break into rough shards. In a large bowl, combine the mayo, sour cream, mustard, parsley and mint. Season with salt and freshly ground pepper. Add the potato, celery and onion, reserving some onion for garnish. Stir to combine. Garnish with reserved onion, prosciutto and chives.