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Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Revisado por pares por Editores de recetas del Reino UnidoEscrito por Editores de recetas del Reino UnidoPublicado originalmente 28 Ene 2026

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This elegant truffle potato salad with crispy prosciutto offers a sophisticated twist on a classic side dish. By simmering golden-fleshed potatoes in chicken stock rather than water, the vegetables absorb a deep, savoury base that is further enhanced by a reduction of the cooking liquor. The addition of crispy, salty prosciutto provides a delightful textural contrast to the buttery potatoes, while a touch of truffle oil lends a luxurious, earthy aroma that elevates the entire plate.

As a dairy-free recipe, this dish relies on high-quality ingredients and vibrant fresh herbs like chives to deliver maximum impact. It is a versatile choice for a weekend lunch or a dinner party accompaniment, fitting perfectly alongside roasted meats or grilled fish. While it is delicious served warm, it can also be prepared up to two hours in advance, making it a stress-free option for entertaining.

Ingredients for Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

900g Yukon Gold potatoes, peeled, cut into 1/4-inch-thick slices
600ml low-salt chicken broth
2 cucharadas (1/4 de barra) de mantequilla
90g chopped sliced prosciutto
100g chopped celery
50g chopped sweet onion (such as Vidalia or Maui)
1/2 cup chopped fresh chives
1 tablespoon (or more) truffle oil
1 cucharada de jugo de limón fresco

How to make Yukon Gold Potato Salad with Crispy Prosciutto and Truffle Oil

Place potatoes in large saucepan. Add chicken broth. Bring to boil. Reduce heat to medium and simmer, partially covered, until potatoes are just tender, about 6 minutes. Drain potatoes, reserving broth. Place potatoes in large bowl. Return broth to same saucepan and boil until reduced to 80ml , about 13 minutes. Pour over potatoes and toss gently until broth is absorbed.

Melt butter in medium nonstick skillet over medium heat. Add prosciutto and sauté until crisp, about 6 minutes. Transfer prosciutto and butter from skillet to bowl with potatoes. Add celery, onion, and chives to potatoes. Whisk 1 tablespoon truffle oil and lemon juice in small bowl to blend. Drizzle over potato mixture; toss to coat. Season salad to taste with salt, pepper, and additional truffle oil, if desired. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

Descargo de responsabilidad

Si bien se ha hecho todo lo posible para garantizar que la información sea precisa y esté actualizada, las necesidades individuales pueden variar y los requisitos dietéticos pueden diferir según las condiciones de salud personales. Siempre revise las etiquetas de los alimentos y la información sobre alérgenos antes de preparar o consumir cualquier receta. Si tiene preocupaciones específicas de salud, alergias, intolerancias o sigue una dieta prescrita médicamente, busque el consejo de su médico de cabecera, farmacéutico o un dietista registrado antes de realizar cambios significativos en su dieta o estilo de vida.