Potato salad with greens, prosciutto and mint dressing
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6 (as a side)
Time to make:
40 mins (Hands-on time: 25 mins, Cooking time: 15 mins)
$2.60 per serve
(at time of publication)
Full ingredients list:
700g washed baby white potatoes, unpeeled
2 bunches asparagus, trimmed
150g snow peas, halved lengthways
2 slices prosciutto
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons chopped mint, plus extra mint leaves, to serve
6 Lebanese cucumbers, sliced
75g reduced-fat feta, crumbled
Nutritional information (per serve)
Instructions and steps:
Step 1Place the potatoes in a large saucepan. Cover with boiling water. Bring to the boil over high heat. Reduce heat and simmer, uncovered, for 12–15 minutes, or until potatoes are tender. Add asparagus and snow peas for last minute of cooking time. Drain. Refresh in cold water. Drain.
Step 2Meanwhile, cook prosciutto in a non-stick frying pan or under a preheated grill until crisp. Transfer to a board. Chop.
Step 3Combine the olive oil, lemon juice and mint in a bowl.
Step 4Thickly slice potatoes into rounds. Arrange the potatoes, asparagus, halved snow peas and cucumbers in a serving bowl. Spoon over dressing. Serve salad topped with the prosciutto, feta and mint leaves.
About this recipe
First published: November 2017