Lemon Rosemary Prosciutto Potato Salad
This Lemon Rosemary Prosciutto Potato Salad (No Mayo) comes together in about 15 minutes and is INSANELY delicious! Definitely a crowd favorite!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 1x
- Category: Side Dish
- Cuisine: Gluten Free
Ingredients
Scale
- 1 1/2 lbs Baby Medley Potatoes quartered
- 1 Tbs Sea Salt
- For the Dressing:
- 2 Tbs EVOO
- 2 tsp Balsamic Vinegar
- Zest from 1 small Lemon (about 1 Tbs)
- Juice from 1 small Lemon (about 1 Tbs)
- 1 clove minced Garlic
- 1 Tbs finely chopped Rosemary
- 1/2 cup chopped Prosciutto
- Salt and Pepper to taste
Instructions
- In a large pot add Potatoes and 1 Tbs Sea Salt, fill with water just covering Potatoes
- Bring to a boil, then turn heat down to simmer
- Simmer for 15 minutes until Potatoes pierce easily with a fork, be careful not to overcook or they will get mushy
- While Potatoes are cooking prepare dressing
- Add all ingredients for dressing and whisk until combined
- Drain cooked Potatoes and add back to the pot
- Pour dressing over and mix well
- Serve warm or cold
- Enjoy!
