German Potato Salad
German Potato Salad. Creamy potatoes, crunchy, salty prosciutto, and that perfect tang from the vinegar makes this one of the best potato salads I've ever had!
Servings: 8 people
Calories: 148kcal
Ingredients
- 3 oz Prosciutto
- 2 pounds small red potatoes cleaned and cut in half or quartered depending on size
- 1 tablespoon butter
- 1 small yellow onion diced (about 1 heaping cup)
- 1/2 cup vinegar
- 1/2 cup chicken stock
- Chives finely diced, optional
- salt if necessary
Instructions
Prosciutto
- Preheat oven to 400 degrees and grease a baking sheet.
- Place prosciutto in a single layer on the baking sheet and bake until crispy, about 10 minutes.
- Remove from the baking sheet and let cool completely on a wire rack.
- Roughly chop and set aside.
Potatoes
- Place cut potatoes in a saucepan and cover with cold water. Season with salt.
- Bring the water to a boil. Reduce heat and simmer for about 10-20 minutes (mine took about 12 - depends on potato size), or until the potatoes are fork tender (you don’t want them to be too soft). Drain and set aside.
Potato Salad
- Melt one tablespoon butter over medium heat.
- Once the pan is hot and the butter has melted, add in diced onion.
- Cook for about 7 minutes, or until soft.
- Add in the vinegar, chicken stock, and potatoes (add very carefully and stir gently to coat the potatoes in the vinegar/chicken stock).
- Cook until the potatoes have absorbed the liquid.
- Stir in the proscuitto and taste and re-season with salt if necessary.
- Stir in chives, if adding, and serve immediately.
- Serve warm or at room temperature.
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Nutrition
Calories: 148kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 125mg | Potassium: 566mg | Fiber: 2g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 10.4mg | Calcium: 13mg | Iron: 0.9mg