Kicked up Potato Salad
Rich and creamy potato salad with fresh tarragon, chives, crunchy radish with a kick of horseradish sauce, woven with ultra thin slices proscuitto ham is sure to please at any picnic this summer.
Servings: 4
Calories: 193kcal
Ingredients
- 1.5 pounds red potatoes peeled and cut in half or quarters depending on size
- salt and pepper
to taste - 4 tablespoon lime juice
- 3 teaspoon horseradish sauce
or to taste - 3 tablespoon sour cream
- 2 tablespoon chives
chopped - 6-8 slices prosciutto
- 6 radishes
chopped and sliced thinly - 2 tablespoon tarragon
fresh leaves - optional - 1 tablespoon olive oil drizzle for top - optional
Instructions
- Boil the red potatoes in salted water for about 10-15 minutes or until fork tender. Drain salt and pepper while they are still hot to taste. Set aside.
- In a bowl, mix the lime juice, horseradish sauce, sour cream and chives. Season with salt and pepper to taste. Add the potatoes whilst still hot to the horseradish dressing, chives and delicately stir. Taste and adjust seasonings as required. Cool in refrigerator.
- Plate your potato salad. Place your potato mixture on a plate. Delicately place the prosciutto along the potatoes. Top with torn tarragon leaves, sliced radishes and a drizzle of olive oil and enjoy.
Notes
We used baby red potatoes for this recipe but small white baby creamer potatoes also are nice in this recipe. Use what you have on hand.
Nutrition
Serving: 1g | Calories: 193kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 136mg | Potassium: 851mg | Fiber: 3g | Sugar: 3g | Vitamin A: 121IU | Vitamin C: 22mg | Calcium: 27mg | Iron: 1mg