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Lemon Rosemary Prosciutto Potato Salad

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5 from 1 review

This Lemon Rosemary Prosciutto Potato Salad (No Mayo) comes together in about 15 minutes and is INSANELY delicious! Definitely a crowd favorite!

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

  1. In a large pot add Potatoes and 1 Tbs Sea Salt, fill with water just covering Potatoes
  2. Bring to a boil, then turn heat down to simmer
  3. Simmer for 15 minutes until Potatoes pierce easily with a fork, be careful not to overcook or they will get mushy
  4. While Potatoes are cooking prepare dressing
  5. Add all ingredients for dressing and whisk until combined
  6. Drain cooked Potatoes and add back to the pot
  7. Pour dressing over and mix well
  8. Serve warm or cold
  9. Enjoy!
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