Potato & Prosciutto Salad with Aioli
Potato salad is a staple at any barbecue but, for a modern twist, we've added crispy prosciutto pieces and a creamy herb aioli.
1 egg yolk
3 tsp fresh lemon juice
1 tsp Dijon mustard
2 tbs fresh basil leaves
2 tbs chopped fresh continental parsley
2 tsp chopped fresh chives
1 garlic clove, crushed
125ml (1/2 cup) olive oil
800g baby coliban (chat) potatoes
Olive oil, extra, to grease
3 slices prosciutto
Place the egg yolk, lemon juice, mustard, basil, parsley, chive and garlic in the bowl of a food processor and process until finely chopped. Gradually add the oil in a thin, steady stream until the mixture is thick. Season with salt and pepper.
Cook the potatoes in a saucepan of salted boiling water for 10 minutes or until tender. Drain. Set aside for 10 minutes or until cool enough to handle. Cut the potatoes in half.
Preheat the barbecue grill on high. Brush a baking tray with oil to grease. Place prosciutto on the tray. Grill for 2 minutes each side or until golden. Set aside to cool. Break into small pieces.
Combine the potato and aioli in a bowl. Top with the prosciutto to serve.
Time plan tip: Prepare this recipe to the end of step 1 up to 1 day ahead. Store the aioli in an airtight container in fridge.
Add a smoky taste to your prosciutto with a charcoal barbecue.
Continue to the end of step 3 up to 4 hours ahead. Cover the potato and store in fridge. Cover the prosciutto and store at room temperature. One hour before serving, remove the potato from the fridge. Continue from step 4 just before serving.