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

Ingredients

•  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

Method

• 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)