Potato salad – it’s the summer version of comfort food.
Just about everyone has a version they prefer and it’s one of those dishes you can tailor entirely to your taste.
My best friend loves my mum’s potato salad so much she’s even been known to use it as a bargaining chip to get her way.
This interpretation comes from one of Jamie Oliver’s books – Cook With Jamie – and is a delicious starter, barbeque side or even an easy light lunch.
Jamie recommends using fresh grated horseradish but I love horseradish cream so I opted to use this.
The original recipe actually includes bresaola or rare roast beef but prosciutto was the quickest on hand for me and came together wonderfully with the other flavours.
potato salad with horseradish & prosciutto
600g new potatoes, scrubbed
celery heart, yellow leaves reserved and the remaining stalks and leaves finely sliced
bunch of fresh flat leaf parsley, leaves picked and chopped
juice of 2 lemons
2-3 tbsp grated horseradish (or horseradish cream)
3 heaped tbsp crème fraîche or sour cream
10 slices of prosciutto
bunch of fresh tarragon, leaves picked
extra virgin olive oil
freshly ground black pepper
Boil the new potatoes in a pot of boiling, salted water until tender.
Drain them and allow to cool for five minutes while you prepare the rest of the salad.
Pour most of the lemon juice into a large bowl and add a good pinch of salt, some pepper, the celery, parsley and horseradish.
Mix in the crème fraîche or sour cream.
While they’re still hot, cut the potatoes in half or into quarters and add to the bowl.
Season carefully with more salt and pepper, and toss everything together carefully.
Have a taste and add some more lemon juice if needed – you’re after a good balance of lemon and horseradish flavours.
When ready to serve, you can either dish up the entire salad on a platter or individually on each person’s plate.
Overlap slices of prosciutto in a circle on a platter or plates and pile the potato salad in the middle.
Draw up the edges of the prosciutto, as you can see in the pictures.
Sprinkle over the tarragon leaves and tender celery leaves.
Finally, drizzle with a little olive oil and enjoy!