Best Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil Recipes

Yukon Gold Potato Salad W/ Crispy Prosciutto & Truffle Oil image

Provided by Sandi From CA

Categories Ham

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 lbs yukon gold potatoes, peeled and cut into 1/4-inch-thick slices
2 1/2 cups low sodium chicken broth
2 tablespoons butter (1/4 stick)
3 ounces prosciutto, chopped and sliced
1 cup celery, chopped
1/2 cup chopped sweet onion (such as Vidalia or Maui)
1/2 cup chopped fresh chives
1 tablespoon truffle oil (or more)
1 tablespoon fresh lemon juice

Steps:

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 2/3 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.).

Nutrition Facts : Calories 191.4, Fat 4.7, SaturatedFat 2.7, Cholesterol 10.2, Sodium 77.3, Carbohydrate 33.9, Fiber 3.3, Sugar 2.5, Protein 5.2

Yukon Gold Potato Salad With Crispy Prosciutto And Truffle Oil image

Provided by tigger07

Time 45m

Yield 8

Number Of Ingredients 9

2 pounds Yukon Gold potatoes, peeled and cut into 1/4-inch-thick slices
2 1/2 cups low-salt chicken broth
2 tablespoons butter
3 ounces chopped sliced prosciutto
1 cup chopped celery
1/2 cup chopped sweet onion (such as Vidalia)
1/2 cup chopped fresh chives
1 tablespoon (or more) truffle oil
1 tablespoon fresh lemon juice

Steps:

Place potatoes in a large saucepan. Add chicken broth. Bring to a boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in a large bowl. Return broth to same saucepan and boil until reduced to 1/3 cup, about 15 minutes. Pour over potatoes and toss gently until broth is absorbed. Melt butter in a medium nonstick skillet over medium heat. Add prosciutto and saute 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 a small bowl to blend. Drizzle over potato mixture and toss to coat. Season salad to taste with salt, pepper and additional truffle oil, if desired. Serve warm or at room temperature (This can be made 2 hours ahead. Let stand at room temperature). Recipe Source: Bon Appetit July 2005