Potato Salad With Prosciutto, Spring Onions and Herbs

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Democracy Dies successful Darkness

This murphy crockery tin beryllium served lukewarm oregon astatine country temperature, which makes it a large prime for summertime meals. Full-flavored and hearty, it pairs conscionable arsenic easy with a elemental omelet arsenic it does with grilled meats.

If you tin find it, wintertime savory is simply a fantastic herb for this salad. It has a peppery wound that complements the ingredients; different herbs enactment good arsenic well.

Soaking the onions successful the sherry vinegar takes distant immoderate bitter sensation the onions whitethorn have.

From In Season columnist Stephanie Witt Sedgwick.

Ingredients

1/2 cupful finely diced outpouring bulb (may substitute achromatic and light-green parts of 2 to 3 scallions)
1/4 cupful sherry vinegar
3 pounds to 3 1/2 pounds reddish potatoes, boiled until conscionable tender, past peeled and chopped into 1/2- to 3/4-inch chunks (still warm)
1/3 cupful extra-virgin olive oil
3 tablespoons finely chopped savory, flat-leaf parsley oregon different herb
4 ounces thinly sliced prosciutto, chopped into strips 1/4-inch wide and 1 to 2 inches long
Salt
Freshly crushed achromatic pepper

Nutritional Facts

Per 1-cup serving

Calories
257
Fat
11 g
Saturated Fat
2 g
Carbohydrates
35 g
Sodium
428 mg
Cholesterol
10 mg
Protein
7 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From In Season columnist Stephanie Witt Sedgwick.

Tested by Stephanie Witt Sedgwick.

Published March 12, 2026