Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil
Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place potatoes in large saucepan.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace 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 1/3 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.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.