Prosciutto, dill and lemon potato salad

This tasty potato salad is a family favourite. Enjoy it at home or take it to your next barbecue.

• 1kg small coliban potatoes, cut into 3cm pieces
• 1 tablespoon olive oil
• 100g prosciutto
• 1/3 cup capers, drained, patted dry with paper towel
• 50g baby spinach leaves, shredded

Dill and lemon mayonnaise

• 1/2 cup Basic mayonnaise (see related recipe)
• 1 1/2 tablespoons chopped fresh dill
• 1/2 lemon, rind finely grated, juiced
• 1 tablespoon boiling water

Energy 1404kJ	Fat saturated 4.00g
Fat Total 23.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 22.00g	Dietary Fibre g
Protein 9.00g	Cholesterol mg
Sodium 513.91mg

All nutrition values are per serve.

1. Step 1

   Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over high heat. Boil, partially covered, for 10 to 15 minutes or until potatoes are just tender. Drain. Place in a large bowl.

2. Step 2

   Meanwhile, heat oil in a large frying pan over medium heat. Add prosciutto. Cook for 2 to 3 minutes each side or until crisp. Remove to a plate lined with paper towel. Allow to cool. Add capers to pan. Cook, stirring often, for 4 to 5 minutes or until slightly crisp. Remove to a plate lined with paper towel. Break prosciutto into small pieces.

3. Step 3

   Make dill and lemon mayonnaise: Whisk mayonnaise, dill, 1 teaspoon lemon rind, 1 tablespoon lemon juice and water together in a bowl.

4. Step 4

   Add dill and lemon mayonnaise, capers and half the prosciutto to the potatoes. Toss to combine. Fold through spinach. Top with remaining prosciutto. Serve.

Basic mayonnaise

This salad goes perfectly with pan-fried fish or chicken breast fillets.