Warm roast potato salad

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How to make Warm roast potato salad

  • Yield : 8
  • Prep Time : 0:10
  • Cook Time : 1:00
  • Total Time : 1:10

Ingredients

  • 1.5kg small chat potatoes, halved
  • 5 slices prosciutto, chopped
  • 2 tablespoons olive oil
  • 1/4 cup sour cream
  • 1/4 cup whole-egg mayonnaise
  • 1 tablespoon lemon juice
  • 1 tablespoon drained capers, chopped
  • 1 tablespoon chopped fresh flat-leaf parsley leaves
  • 1 tablespoon chopped fresh basil leaves

Method

  • Step 1 Preheat barbecue on high with hood closed. Cook potatoes in a large saucepan of boiling, salted water for 15 minutes or until just tender. Drain. Place in a large bowl. Add prosciutto and oil. Season with pepper. Toss to coat.
  • Step 2 Place potato mixture in a large disposable foil baking tray. Reduce heat to medium. Cook, with hood down, for 40 to 45 minutes or until golden and tender.
  • Step 3 Combine sour cream, mayonnaise, lemon juice, capers, half the parsley and half the basil in a large bowl. Add potato mixture. Toss to coat. Top with remaining parsley and basil. Serve.

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