My Mom, my Aunt, and my cousin visited us in LA last week, and it was a joy to show them our favorite restaurants and BBQ at home. For our Sunday feast, I made this light potato salad with pale green slices of celery, fresh rosemary and a lemon vinaigrette. Big ups to Caitlin, world’s cutest sous chef!
The true highlight of this salad is the leanest, fanciest bacon ever. Bake thin slices of prosciutto on a cookie sheet for ten minutes… and it turns delicately crispy and deep maroon. I love when a simple technique transforms an everyday ingredient. I’ve already sprinkled it on pasta, polenta and green salads.
Potato Salad With Rosemary, Lemon & Prosciutto
(adapted from epicurious.com)
5 very thin slices of prosciutto
1/4 cup fresh lemon juice
1 tblsp minced fresh rosemary
2 tsp finely grated lemon zest
1 garlic clove, pressed
2/3 cup extra virgin olive oil
3 lbs small Yukon Gold Potatoes
3 large celery stalks, thinly sliced
2 tblsp chopped fresh parsley
1. Preheat the oven to 400°. Place a piece of parchment paper on a rimmed baking sheet, and lay out the prosciutto, spacing apart. Bake until golden brown and crisp, about 10 to 12 minutes (do not turn). Rest them on paper towels. Cool. Coarsely chop or simply break up with your fingers.
2. Place potatoes in a large pot. Add enough cold water to cover by 1 inch. Bring to a boil; reduce heat to medium. Simmer with lid ajar until tender, 15 to 25 minutes, depending on the size of potatoes. Drain; let stand until cool enough to handle, about 20 minutes.
3. Meanwhile, whisk lemon juice, rosemary, lemon zest, and garlic in a large bowl. Gradually whisk in oil. Season with salt and pepper to taste.
4. Cut potatoes into 1/4-inch-thick slices. Gently toss potato slices and celery slices in the the dressing. Season with salt and pepper. Sprinkle with chopped parsley and prosciutto.
(can be made up to 1 day ahead. Chill the potato salad, and bring the prosciutto to room temperature before garnishing)