This recipe from memory is another one of Jamie Oliver’s gems. Forget your Mama’s special recipe- this is the BEST potato salad ever. EVER!
Serves 6-8
Ingredients
1.5kg small chat potatoes, halved
5 slices of chopped prosciutto
2 tbs olive oil
1/4 cup sour cream
1/4 cup whole egg mayonnaise
1 tbs lemon juice
2 tbs chopped capers
Handful of chopped fresh parsley and basil leaves
Method
1. Pre-heat oven or hood-top BBQ to high (approx 210’C/410’F). Cook the potatoes in a large saucepan of salted boiling water for about 15 minutes or until just tender.
2. Once cooked, drain and add the oil and prosciutto. Season with salt and pepper, and toss to give an even coating. Move potatoes to a baking tray (disposable foil tray is ideal for a BBQ) and then into the oven/BBQ. Once in, reduce heat to medium (180’C/350’F) and bake for 40-45 minutes or until golden.
3. Combine sour cream, mayo, capers, lemon juice and half of the herbs in a large serving bowl. When potato mix is ready, add to bowl, toss to coat and top with the remaining herbs.
Enjoy!
