WARM YUKON GOLD POTATO SALAD WITH CRISPY SAGE & PROSCIUTTO

serves 8 as a vegetable accompaniment

Those who follow us on social media would know that we harvested beautiful yukon gold potatoes last week. Their flavour and texture is amazing in this potato salad, but you could also use Dutch creams, nicolas or kipflers.

600g yukon gold chat potatoes, washed

4 tablespoons (80ml) Crittenden’s white wine vinegar

6 tablespoons (120ml) olive oil (try Cape Schanck Olive Estate’s frantoio or picholine extra virgin olive oil)

100g thinly sliced prosciutto, or Jamon

1 bunch sage, leaves separated

200g sour cream 

sea salt

Place potatoes in a large saucepan and cover with cold water.  Add a teaspoon of salt and place over a high heat. Bring to the boil, then reduce heat to a simmer and cook for 20 minutes or until tender when inserted with a knife. Drain well.  Cool for a few minutes then cut any larger potatoes in half. Place hot potatoes in a non-reactive bowl (glass or ceramic). Add 2 tablespoons of vinegar and 2 tablespoon oil. Toss gently to coat potatoes well.

Meanwhile, while potatoes are cooking, heat a medium fry pan over a medium-high heat.  Cook three slices of prosciutto at a time, for about 1 minute each side until crisp and the fat has rendered.  Transfer to a plate covered with paper towel, to drain.  Repeat cooking with the remaining slices.  Return the fry pan to the heat and add 2 tablespoons of olive oil. Add a third of the sage leaves and cook for about a minute, gently stirring until leaves are crisp. Transfer to a plate covered with paper towel, to drain.  Repeat cooking steps with the remaining sage leaves.

Combine the sour cream with remaining 2 tablespoons of vinegar and remaining 2 tablespoons of olive oil.  Spoon the sour cream mixture over the base of a flat shallow bowl.  Crush half of the sage leaves between fingers and scatter over the sour cream.  Pile the warm potatoes on top. Scatter over the crisp prosciutto and sage leaves. Sprinkle with sea salt.

For a conventional serving option, toss the hot potatoes in the sour cream mixture with the crushed sage leaves, to coat potatoes well.  When ready to serve, scatter over the crisp prosciutto and sage leaves. Sprinkle with sea salt.

Serve warm.

Note: Leftovers can be stored in a sealed container in the refrigerator for up to three days.  Bring to room temperature before serving.

 © Fiona Hammond January 2019  

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Mark Brancatisano