Monday, March 4, 2013

Pimp my potato salad

Sometimes you need simple and light but sometimes you need the full glamour of the "gourmet".
And remember it is always pronounced with a hard T at the end, Gour-MeT, which goes very well with a focaccia better known as a Fok-a-Chia.
I remembered a Potato salad I gave the Pimp-My-Salad treatment too, it’s the same salad as always just with better shoes, I mean ingredients. There is also a hint of the Caesar with the addition of the anchovies. I prefer to serve it warm but have been known to happily tuck into any left overs the next day.

Pimped Potato Salad


  •  1kg Potatoes
  •  Seasoned flour (salt and pepper added to flour)
  •  Olive oil (about 1 cup)
  •  6 slices prosciutto in 1cm pieces
  •  4 boiled eggs quartered
  •  4 spring onions chopped
  •  200grams shaved Parmesan
  •  Kewpie mayonnaise
  •  1/4 cup toasted flaked almonds
  •  1 small tin/jar of anchovies

  • Roughly chopped the potato into even pieces, just a bit bigger than bite size.
  • Toss potatoes in the seasoned flour
  • Add to a baking dish with a good amount of olive oil, not drowning but enough to paddle.
  • Bake in the oven till crisp and golden on 200 degrees C, about 45mins.When the potatoes are ready drain off the oil, a metal colander will drain them and keep them crispy.
  • In a large bowl add the potatoes, prosciutto, eggs, spring onions, parmesan and mix gently to combine.
  • Dress with a squeeze of the mayonnaise (you can set the amount)
  • Top with anchovies and the toasted almond flakes (that I forgot to buy and are not pictured)


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